Piquillo Peppers, meaning ‘little beaks‘, are a very famous ingredient in Spain. This beak-shaped variety of chilli peppers are primarily grown in the Navarra region of northern Spain. Hand picked and then roasted over wood fires after harvesting, they have a distinct sweetness to them as well as spicy, smoky taste from the time spent roasting over embers. These roasted peppers are perfect for tapas as they can be stuffed with anything from meat to seafood and cheese. Indeed, the Piquillo pepper is used for many different dishes in Spain including paella, potato salad, soups as well as being one of the main ingredients for tapas and pinxtos. You can usually find these in the gourmet food section of most supermarkets in tins or cans, preserved in oil.
PrintRoasted Piquillo Peppers Stuffed With Garlic Prawns
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 minutes
- Cuisine: Tapas
Ingredients
- 1 can of roasted piquillo peppers
- 350g peeled prawns
- 4 cloves garlic (chopped)
- 200 ml white wine
- 4 pieces of bread
- 2 tsp olive oil
- 2 tsp of spicy paprika
- alioli sauce (optional)
Instructions
- Put a frying pan on a medium hit and add 1 tsp of olive oil. When it is hot, add the garlic and the white wine.
- Wait a couple of minutes and then add the prawns. Stirring carefully, when the prawns colour and the flesh turns white add the paprika and cook for a couple more minutes. Remove from the heat and put to one side.
- Put your bread under the grill to toast and meanwhile open your can of piquillo peppers and take out 4 peppers. Remove any excess preserving oil by running your fingers down the sides of the pepper and then pat them dry with some kitchen towel.
- Take the garlic prawns mixture in your frying pan and stuff each pepper, dividing the mixture equally.
- Spread your toast with alioli, or you prefer with some mayoinase or creme fraiche. Put a stuffed pepper on top of each piece of toast and then using a little cocktail stick to pin it in place.
