Piquillo peppers with black pudding and rice


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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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


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


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


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


Stuff the rice mixture into the drained piquillo peppers


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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