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Spanish cuisine is renowned for its vibrant flavors and creative use of ingredients. One classic dish that captures the essence of Spanish flavors is Piquillo peppers stuffed with seafood. This dish combines the sweetness of roasted peppers with the savory taste of fresh seafood, making it a perfect appetizer or main course.
Ingredients Needed
- 8 Piquillo peppers (jarred or fresh)
- 200g fresh crab meat or cooked shrimp, chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 100ml white wine
- 100ml heavy cream
- 2 tablespoons olive oil
- Fresh parsley, chopped
- Salt and pepper to taste
Preparation Steps
Start by preparing the seafood filling. In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until translucent. Then, add the chopped seafood and cook for a few minutes until heated through.
Pour in the white wine and simmer until it reduces by half. Add the heavy cream and stir well. Season with salt, pepper, and chopped parsley. Cook for another 2-3 minutes until the mixture thickens slightly. Remove from heat and let it cool slightly.
While the filling cools, prepare the piquillo peppers. If using jarred peppers, rinse them gently and pat dry. Carefully stuff each pepper with the seafood mixture, using a small spoon or piping bag for precision.
Place the stuffed peppers on a baking dish and optionally, sprinkle with a little extra parsley. You can also add a drizzle of olive oil on top.
Cooking and Serving
Preheat your oven to 180°C (350°F). Bake the stuffed peppers for about 10-15 minutes until heated through. Serve warm, garnished with additional parsley or a drizzle of extra virgin olive oil.
This dish pairs beautifully with crusty bread or a light Spanish white wine. Its combination of smoky peppers and rich seafood makes it a delightful addition to any meal inspired by Spanish cuisine.