Piquillo peppers stuffed with hake and shrimp

We select the best Piquillo peppers and roast them with beech wood. We peel them without water so that they do not lose their flavor, we fill them with a delicate bechamel of hake and shrimp in a delicious Spanish sauce. It is a very laborious process with a delicious and healthy result: only 1.8% fat, low in salt and does not contain gluten.

Our stuffed peppers are very delicate, it is recommended to open the can, remove the peppers one by one with a spoon and then pour the sauce on top. To heat it, it is best to use a bain-marie (before opening the container), in the oven at a medium temperature or in a saucepan over low heat. It can be served with shrimp, prawns, clams, crayfish, crabs, lobster or other cooked or grilled seafood. Also some toasted almonds or pine nuts on the peppers and a salad of various lettuces or endives with seafood salpico on the side go very well.

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Origin: Andosilla, Navarra

Ingredients: Piquillo pepper (23%), water, fish broth (water and conger eel), onion, tomato, hake (6%), vegetable oil (sunflower), rice flour, milk, shrimp (2%), leek, carrot, rice, salt, garlic, spices.

Weight: 270g. (4 fruits) 

Recommendations: Store in a cool, dry place; once opened, consume immediately.