Piquillo Peppers Stuffed with Hake and Shrimp

At Rosara, they know that good things can't be improvised. That's why they select the best Piquillo peppers, slowly roast them over beech wood to preserve that special smoky flavor, and peel them by hand, without water, so they don't lose a single bit of their essence.
The filling is a creamy hake and shrimp béchamel sauce that, combined with a delicious Spanish sauce, creates a balanced, light, and flavorful dish. With only 1.8% fat, low in salt, and gluten-free, these peppers are perfect for those who care about their diet without sacrificing 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 double boiler, oven, or over low heat, and get ready to surprise everyone with a dish that combines tradition, quality, and health.
To elevate the experience, pair them with fresh seafood like shrimp, prawns, or crayfish, or add a crunchy touch with toasted almonds or pine nuts. A fresh lettuce or endive salad with a touch of seafood will complete a Mediterranean feast you'll want to repeat.

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.