Description
Piquillo peppers stuffed with hake and prawns are the perfect appetiser to serve before a seafood paella. The mild, sweet peppers are roasted, peeled and filled with a creamy bchamel sauce flavoured with hake and prawns. Theyre ready in minutes – simply heat and serve.
These stuffed peppers are a great addition to a Spanish tapas feast. Pair them with other seafood dishes like gambas al ajillo (garlic prawns), fried squid and anchovies on toasted bread. The stuffed peppers are served in a rich tomato sauce that is delicious mopped up with crusty bread.
Ingredients: Piquillo peppers (4-5) (33%), tomato, milk, onion, wheat flour, sunflower oil, hake (9%), prawns (2%), white wine, sugar, salt, garlic, thickener: modified corn starch, spices and acid: e-330. 20% hake and 3,5% prawns in the paste filling.
Allergy advice: For allergens see ingredients listed in bold.
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