Piquillo peppers with black pudding and rice

5.00

The famous Spanish piquillo peppers are perfect stuffed with a mixture of black pudding, tomatoes and paella rice. Piquillo peppers are very mild and have a slightly smoky flavour, as they are roasted before being skinned, so don't worry about them being too hot.

First published in 2022
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Ingredients

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Imperial

Method

1

Cook the paella rice in a small, covered pan with 250ml water on a medium heat for 20-30 minutes. Once tender, turn off the heat and let the pot sit with the lid on

2

Meanwhile, place a frying pan over a medium-high heat. Add the olive oil, and once hot add the shallot and garlic. Cook for 5 minutes, or until the shallot is soft but not browned

  • extra virgin olive oil, for cooking
  • 1 shallot, peeled and finely chopped
  • 4 garlic cloves, grated to a paste
3

Add the black pudding and tomatoes to the pan and cook for 5-10 minutes more, or until the tomatoes have started to soften and break down

4

Add the cooked rice and half of the parsley and lemon zest. Stir well until evenly combined

5

Stuff the rice mixture into the drained piquillo peppers

6

Serve the stuffed peppers on a platter drizzled with extra virgin olive oil, and scattered with the remaining parsley and lemon zest

First published in 2022
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