Piquillo Peppers with Black Pudding and Rice Recipe
by GBC Kitchen
4
60 minutes
Ingredients

  • 100g of paella rice
  • extra virgin olive oil, for cooking
  • 1 shallot, peeled and finely chopped
  • 4 garlic cloves, grated to a paste
  • 200g of black pudding
  • 2 plum tomatoes, skinned and finely chopped
  • 1 handful of fresh parsley, roughly chopped
  • 1 lemon, zested
  • piquillo peppers, 1 290g jar, drained
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

  • 100g of paella rice
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

  • 200g of black pudding
  • 2 plum tomatoes, skinned and finely chopped
4

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

  • 1 handful of fresh parsley, roughly chopped
  • 1 lemon, zested
5

Stuff the rice mixture into the drained piquillo peppers

  • piquillo peppers, 1 290g jar, drained
6

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