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’re a fan of traditional Spanish cuisine or just looking for something different to try, this recipe is sure to become a favorite!
Introduction
Pimientos del Piquillo Rellenos is a classic Spanish recipe that originated in the northern region of Spain, known for its rich culinary traditions. These vibrant red peppers are stuffed with a delicious mixture of cod (bacalao) and shrimp (gambas), offering a perfect blend of seafood flavors. This dish is not only comforting but also versatile, making it a perfect appetizer or main course for any occasion. If you enjoy Mediterranean-inspired dishes or are a fan of seafood, this recipe will delight your taste buds!
For more Mediterranean recipe ideas, check out this ultimate cowboy casserole or this easy red lobster sausage balls recipe.
Ingredients for Pimientos del Piquillo Rellenos de Bacalao y Gambas
- For the stuffed peppers:
- 12 pimientos del piquillo (canned or jarred)
- 300 g desalted and flaked cod (bacalao)
- 200 g peeled and 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)
- sauce:
- 200 ml heavy cream
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1 pimiento del piquillo
- 2 tablespoons olive oil
- Salt and pepper to taste
Optional substitutions:
- For a gluten-free option, substitute the flour with cornstarch.
- Dairy-free? Use a plant-based milk like almond or oat milk in place of the regular milk.
How to Make Pimientos del Piquillo Rellenos de Bacalao y Gambas – Step by Step
Step1: Prepare the filling
- Heat the olive oil in a large skillet over medium heat.
- Sauté the chopped onion and garlic until golden brown.
- Add the chopped shrimp (gambas) and cook until they turn pink.
- Stir in the flaked cod (bacalao) and cook for an additional 2-3 minutes, ensuring everything is well combined.
- Sprinkle the flour over the mixture and stir continuously for 1 minute.
- Gradually add the milk, stirring until the mixture thickens into a creamy consistency.
- Season with salt and pepper to taste, then remove from heat and allow the filling to cool.
Step2: Stuff the peppers
- Carefully spoon the cod and shrimp filling into each pimiento del piquillo. Be gentle to avoid tearing the peppers.
- Arrange the stuffed peppers in an oven-safe dish.
Step3: Prepare the sauce
- Heat the olive oil in a separate pan and sauté the onion and garlic until translucent.
- Add the pimiento del piquillo and cook for a few minutes.
- Pour in the heavy cream and bring to a boil.
- Reduce the heat and simmer for about 10 minutes.
- Use an immersion blender to blend the mixture into a smooth sauce.
- Season with salt and pepper to taste.
Step4: Bake the stuffed peppers
- Preheat your oven to 180°C (350°F).
- Pour the sauce over the stuffed peppers in the baking dish.
- Bake for 20-25 minutes, or until the sauce is bubbling and the peppers are heated through.
Helpful Tips for Pimientos del Piquillo Rellenos de Bacalao y Gambas
- Freshness counts: Using fresh cod and shrimp will enhance the flavors of this dish. If fresh cod is unavailable, frozen cod works well too, just make sure to thaw it properly.
- Prevent tearing: When filling the peppers, handle them gently to avoid tears. A small spoon or piping bag can help.
- Make it ahead: You can prepare the filling a day in advance and store it in the fridge until you’re ready to stuff the peppers.
Cooking Tips for the Best Pimientos del Piquillo Rellenos
- Use high-quality olive oil: This will add a rich flavor to both the filling and the sauce.
- Thicken the sauce: If you prefer a thicker sauce, reduce the cream a bit longer during cooking or add a small spoonful of cornstarch.
- Broil for extra texture: After baking, you can broil the dish for a few minutes to get a slightly crispy top.
Serving Suggestions for Pimientos del Piquillo Rellenos de Bacalao y Gambas
- Serve these stuffed peppers as an appetizer or a main course with a side of crusty bread.
- Pair with a fresh green salad or roasted vegetables for a complete meal.
- A chilled glass of Albariño or Verdejo wine complements this dish beautifully.
Nutritional Information
This dish offers a balance of protein from the seafood and healthy fats from the olive oil. It’s also a relatively low-carb dish, making it suitable for those watching their carbohydrate intake. The peppers provide a good dose of vitamins A and C.
Nutritional Information (per serving)
- Calories: 275
- Fat: 14 g
- Carbohydrates: 9 g
- Protein: 24 g
- Fiber: 2 g
- Sodium: 450 mg
Storage and Leftovers for Pimientos del Piquillo Rellenos de Bacalao y Gambas
- Refrigeration: Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.
- Freezing: These peppers can be frozen for up to 2 months. Allow them to cool completely before freezing in an airtight container.
- Reheating: To reheat, bake in the oven at 160°C (320°F) for about 15-20 minutes until heated through.
Frequently Asked Questions (FAQs) for Pimientos del Piquillo Rellenos de Bacalao y Gambas
- Can I use a different type of fish? Yes, you can substitute cod with haddock or even canned tuna if cod is unavailable.
- Are piquillo peppers spicy? No, piquillo peppers are sweet and mild, making them perfect for stuffing.
- Can I make this dish dairy-free? Absolutely! Use plant-based milk and cream substitutes to make this dish dairy-free.
- What can I serve with this dish? It pairs well with a simple salad or some roasted potatoes for a more filling meal.
Related Recipes for Pimientos del Piquillo Lovers
Conclusion
Thank you for following this recipe for Pimientos del Piquillo Rellenos de Bacalao y Gambas! We hope you enjoy preparing and eating this delicious Spanish dish. Don’t forget to share your feedback and any creative twists you added to the recipe. Happy cooking!
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Pimientos del Piquillo Rellenos de Bacalao y Gambas Recipe
Description
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’re a fan of traditional Spanish cuisine or just looking for something different to try, this recipe is sure to become a favorite!
Ingredients
- For the stuffed peppers:
- 12 pimientos del piquillo (canned or jarred)
- 300 g desalted and flaked cod (bacalao)
- 200 g peeled and 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
- 2 tablespoons olive oil
- Salt and pepper to taste
Optional substitutions:
- For a gluten-free option, substitute the flour with cornstarch.
- Dairy-free? Use a plant-based milk like almond or oat milk in place of the regular milk.
Instructions
Step 1: Prepare the filling
- Heat the olive oil in a large skillet over medium heat.
- Sauté the chopped onion and garlic until golden brown.
- Add the chopped shrimp (gambas) and cook until they turn pink.
- Stir in the flaked cod (bacalao) and cook for an additional 2-3 minutes, ensuring everything is well combined.
- Sprinkle the flour over the mixture and stir continuously for 1 minute.
- Gradually add the milk, stirring until the mixture thickens into a creamy consistency.
- Season with salt and pepper to taste, then remove from heat and allow the filling to cool.
Step 2: Stuff the peppers
- Carefully spoon the cod and shrimp filling into each pimiento del piquillo. Be gentle to avoid tearing the peppers.
- Arrange the stuffed peppers in an oven-safe dish.
Step 3: Prepare the sauce
- Heat the olive oil in a separate pan and sauté the onion and garlic until translucent.
- Add the pimiento del piquillo and cook for a few minutes.
- Pour in the heavy cream and bring to a boil.
- Reduce the heat and simmer for about 10 minutes.
- Use an immersion blender to blend the mixture into a smooth sauce.
- Season with salt and pepper to taste.
Step 4: Bake the stuffed peppers
- Preheat your oven to 180°C (350°F).
- Pour the sauce over the stuffed peppers in the baking dish.
- Bake for 20-25 minutes, or until the sauce is bubbling and the peppers are heated through.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Freshness counts: Using fresh cod and shrimp will enhance the flavors of this dish. If fresh cod is unavailable, frozen cod works well too, just make sure to thaw it properly.
- Prevent tearing: When filling the peppers, handle them gently to avoid tears. A small spoon or piping bag can help.
- Make it ahead: You can prepare the filling a day in advance and store it in the fridge until you’re ready to stuff the peppers.
