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

Scale

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.

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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.

Notes

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.