Hello food enthusiasts! Welcome to our recipe for Pimientos del Piquillo Rellenos de Bacalao y Gambas, a delightful dish that brings the flavors of Spain directly to your kitchen. These stuffed piquillo peppers are packed with a savory filling of cod and shrimp, creating a meal that’s both elegant and easy to prepare. Whether you enjoy traditional Spanish cuisine or are trying something new, this recipe is sure to become a favorite!
Introduction
Pimientos del Piquillo Rellenos is a classic Spanish recipe from the northern regions known for rich culinary traditions. Bright red piquillo peppers are filled with a flavorful mix of desalted cod (bacalao) and shrimp (gambas), delivering a balanced seafood taste and creamy texture. Serve them as an appetizer or a main course—this versatile dish suits casual meals and special occasions alike.
Ingredients for Pimientos del Piquillo Rellenos de Bacalao y Gambas
- For the stuffed peppers:
- 12 pimientos del piquillo (canned or jarred)
- 300 g desalted, flaked cod (bacalao)
- 200 g peeled, chopped shrimp (gambas)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons olive oil
- 200 ml milk
- 1 tablespoon all-purpose flour
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- For the sauce:
- 200 ml heavy cream
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1 pimiento del piquillo, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Optional substitutions:
- For a gluten-free option, substitute the flour with cornstarch.
- For dairy-free, use a plant-based milk and a dairy-free cream alternative.
How to Make Pimientos del Piquillo Rellenos de Bacalao y Gambas – Step by Step
Step 1: Prepare the filling
- Heat the olive oil in a large skillet over medium heat.
- Sauté the chopped onion and garlic until soft and lightly golden.
- Add the chopped shrimp and cook until they turn pink.
- Stir in the flaked cod and cook 2–3 minutes until combined and heated through.
- Sprinkle the flour over the mixture and stir for about 1 minute to remove the raw flour taste.
- Gradually add the milk, stirring until the mixture thickens into a creamy filling.
- Season with salt and pepper, then remove from heat and let the filling cool slightly.
Step 2: Stuff the peppers
- Spoon the cod and shrimp filling into each pimiento del piquillo, handling the peppers gently to avoid tearing.
- Arrange the stuffed peppers in an oven-safe baking dish in a single layer.
Step 3: Prepare the sauce
- Heat the olive oil in a separate pan and sauté the onion and garlic until translucent.
- Add the chopped pimiento del piquillo and cook for a few minutes to soften.
- Pour in the heavy cream and bring to a gentle boil.
- Reduce the heat and simmer for about 10 minutes to allow the flavors to meld.
- Blend the mixture until smooth with an immersion blender or in a countertop blender.
- Season the sauce with salt and pepper to taste.
Step 4: Bake the stuffed peppers
- Preheat the oven to 180°C (350°F).
- Pour the sauce evenly over the stuffed peppers in the baking dish.
- Bake for 20–25 minutes, until the sauce is bubbling and the peppers are heated through.
Helpful Tips
- Freshness matters: Fresh cod and shrimp yield the best texture and flavor. If using frozen seafood, thaw thoroughly and pat dry.
- Gentle handling: Use a small spoon or piping bag to fill peppers without tearing them.
- Make ahead: Prepare the filling a day ahead and refrigerate; stuff and bake when ready to serve.
Cooking Tips for the Best Result
- Use good olive oil for a richer taste in both filling and sauce.
- Adjust sauce thickness by simmering longer for a thicker sauce or adding a small amount of cornstarch slurry if needed.
- Optional finish: Broil briefly after baking for a lightly golden top.
Serving Suggestions
- Serve as an appetizer or main course with crusty bread to soak up the sauce.
- Pair with a crisp green salad or roasted vegetables for a balanced plate.
- A chilled glass of a light white wine complements the seafood flavors well.
Nutritional Information
This dish provides protein from the seafood and healthy fats from olive oil. It is relatively low in carbohydrates, and the peppers contribute vitamins A and C.
Estimated Nutrition (per serving)
- Calories: 275
- Fat: 14 g
- Carbohydrates: 9 g
- Protein: 24 g
- Fiber: 2 g
- Sodium: 450 mg
Storage and Leftovers
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Freeze cooled, baked peppers for up to 2 months; thaw overnight in the refrigerator before reheating.
- Reheating: Reheat in a preheated oven at 160°C (320°F) for 15–20 minutes until heated through.
Frequently Asked Questions (FAQs)
- Can I use a different fish? Yes. Haddock or another firm white fish works well; canned tuna can be used in a pinch.
- Are piquillo peppers spicy? No. Piquillo peppers are sweet and mild, ideal for stuffing.
- Can I make this dairy-free? Yes. Substitute plant-based milk and a dairy-free cream for a dairy-free version.
- What sides go well with this dish? A simple salad, roasted potatoes or crusty bread are great accompaniments.
Conclusion
Thank you for trying this recipe for Pimientos del Piquillo Rellenos de Bacalao y Gambas. This Spanish classic offers a lovely balance of seafood and creaminess, perfect for sharing. Enjoy cooking, and feel free to adapt ingredients to suit your diet and taste. Happy cooking!