Whether you serve these hot or cold, laid out as an enviable appetizer or dressed up as the feature entree, it’ll be show-stoppingly delicious.
Petite red piquillo peppers from the heart of Spanish Basque country, roasted over beechwood and peeled by hand, are stuffed with a velvety smooth filling of hake, prawn, onion, and garlic. The delicate flavor of the hake and the toothsome texture of the prawn balance well with the savoriness of the garlic and onions. The peppers are covered in a light tomato sauce then packed four or five to a tin.
For a quick, simple meal, try boiling the unopened can for a few minutes, then carefully open and pour the contents over rice