Piquillo peppers with black pudding and rice
by GBC Kitchen
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Ingredients
Cereals, Grains & Pasta
100g of paella rice
Oils & Vinegars
extra virgin olive oil, for cooking
Fruit & Vegetables
1 shallot, peeled and finely chopped
4 garlic cloves, grated to a paste
2 plum tomatoes, skinned and finely chopped
1 lemon, zested
piquillo peppers, 1 290g jar, drained
Fresh Meat
200g of black pudding
Salad & Fresh Herbs
1 handful of fresh parsley, roughly chopped