Piquillo peppers with black pudding and rice
- Side
- 4
- 60 minutes
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.
Ingredients
Metric
Imperial
- 100g of paella rice
- Carapelli 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
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
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
- Carapelli Extra Virgin Olive Oil, for cooking
- 1 shallot, peeled and finely chopped
- 4 garlic cloves, grated to a paste
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
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
Stuff the rice mixture into the drained piquillo peppers
- piquillo peppers, 1 290g jar, drained
Serve the stuffed peppers on a platter drizzled with extra virgin olive oil, and scattered with the remaining parsley and lemon zest
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