Spanish cooking | Clive’s stuffed piquillo peppers
While Maki will be your super host, making sure you are well looked after, Chef Clive will ensure you leave well-fed with improved Spanish cooking skills to take home and impress your friends.
Both took time out from their wonderful cooking and horse riding holidays to share with you a taste of their region in this simple yet stunning recipe that will add some colour and taste to any table. Here is what Maki said about the recipe:
“This is one of the most popular recipes in our area of Spain that can be served as a starter, main, or a tapas dish. It also makes a great, colourful addition to any buffet or family style dinner table. It is relatively easy to make, and rich in colour and flavour; leaving the palette with flavours of tangy, sweet and creamy.”
(yields about 4-6 stuffed peppers, and easy to bulk up on)
185g piquillo peppers (or any kind of roasted sweet red peppers you can find locally)
*If fresh ones are available, char over fire until quite black, place in a bowl and cover with cling film, then peel the skins. If not, use good quality piquillo peppers in a jar.
150g salt cod, soaked in water for 24 hours or any flaky white fish cooked first
2 cloves of garlic, finely chopped
1 tbsp onion, finely minced
2 tbsp olive oil
1½ tbsp flour
1tsp sherry vinegar
Salt & pepper
Pinch of nutmeg
Pinch of cayenne pepper
You will need: A saucepan, and baking tray
Allow 4-6 peppers for stuffing, and reserve the remainder for the sauce.
Flake the salt cod removing any skin or bone.
In a saucepan, sauté the chopped garlic and minced onion in the olive oil until soft but not coloured. Add flaked fish and flour and cook for 2 minutes
Stir in the milk, and slowly bring it to a boil. Stir constantly until thick, and season with salt, pepper and nutmeg.
Fill the pepper with the fish mixture, then put them on an oiled baking tray and into a medium hot oven, 180 °C/350 °F /Gas 4 for 5 – 8 minutes.
Meanwhile, puree the remainder of peppers with cream, cayenne pepper and vinegar. Heat very slowly in a saucepan.
Spoon onto plates, place the stuffed peppers on top, drizzle with high quality extra virgin olive oil and serve immediately.
The great thing about this recipe is that you can alter the stuffing with anything you like; any white fish, prawns, or crab will be a treat. Also, feel free to mix up your cheeses with what you have around – whether it be goat’s cheese, Manchego, or mozzarella.
There is no limit to pairing with this dish – it goes well with Spanish red wine, but also a glass of cold Fino of Denomination Montilla-Moriles would be perfect. Again, modify this with what you have and what you love!
If you would like to join Clive and Maki for some memorable cooking, eating like a Spanish king and some fine local wines, you can read more about their cookery holidays here.
Or feel free to browse our full range of cookery holidays in Spain here.