Piquillo Peppers Stuffed with Hake and Prawns

At Rosara, they know that quality cannot be improvised. That is why they select the best Piquillo peppers, roast them slowly over beechwood to preserve that special smoky flavor, and peel them by hand, without water, so they do not lose a hint of their essence.
The filling is a creamy hake and shrimp béchamel which, together with a delicious Spanish sauce, creates a balanced, light, and flavor-packed dish. With only 1.8% fat, low in salt, and gluten-free, these peppers are perfect for those who watch their diet without giving up the pleasure of eating well.
The recommendation for enjoying them is simple: open the can, carefully remove each pepper, and pour the sauce over them. Heat in a bain-marie, oven, or over low heat and prepare to surprise everyone with a dish that combines tradition, quality, and health.
To elevate the experience, accompany them with fresh seafood such as prawns, langoustines, or crayfish, or add a crunchy touch with toasted almonds or pine nuts. A fresh salad of lettuce or endives with a touch of seafood will complete a Mediterranean feast that you will want to have again.

Ingredients: Piquillo pepper (38%), fish stock (water and conger eel, onion, carrot), onion, tomato, sunflower oil, hake (4.11%), rice flour, whole milk powder, leek, carrot, prawns (1.03%), rice, salt, garlic, spices.
Recommendations: Store in a cool, dry place. Once opened, keep refrigerated and properly covered for a maximum of 3 days.