Basque Pintxo Piquillo Peppers Stuffed With Bonito Recipe
by Nicola Lando
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15 minutes prep time
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0 minutes cook time
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Easy
Stuffed piquillo peppers are one of the most typical pintxos of the Basque Country. The best hand-picked and roasted piquillo peppers come from Lodosa, a small town near Pamplona famed for its 'little beak' peppers.
Piquillo peppers are most commonly stuffed with black pudding, crab or bonito, a species of tuna prized for its lighter coloured flesh and richer flavour.
We chose Ortiz bonito tuna for our stuffed piquillo peppers recipe, mixing it with finely chopped shallot, a tiny dollop of mayonnaise and plenty of lemon juice and seasoning.
The smoky, char-grilled flavour of the piquillos with the fresh, marine taste of the bonito and the crunchy bread it is served on make for a simple but winning combination.
Ingredients Serves: 6
- 1 shallot
- 2 x 160g Ortiz bonito
- 4 tsp mayonnaise (if you're making the dish gluten free, use homemade or a gluten free brand)
- Juice of 1 lemon
- 1 jar piquillo peppers
- Crusty bread (or toasted gluten-free bread)
- Canape skewers
Method
- Finely chop the shallot.
- Drain the bonito.
- Mix together the shallot, bonito/tuna, mayonnaise and lemon juice in a bowl using a fork.
- Drain the piquillo peppers and stuff them with the mixture using a teaspoon. Use the end of the teaspoon to push the bonito down to the very end of the piquillo pepper.
- Present the stuffed peppers on crusty bread (or toasted gluten free bread), secured with a bamboo looped skewer.
About the author
Nicola is co-founder and CEO at Sous Chef. She has worked in food for over ten years.
Nicola first explored cooking as a career when training at Leiths, before spending the next decade in Finance. However... after a stage as a chef at a London Michelin-starred restaurant, Nicola saw the incredible ingredients available only to chefs. And wanted access to them herself. So Sous Chef was born.
Today, Nicola is ingredients buyer and a recipe writer at Sous Chef. She frequently travels internationally to food fairs, and to meet producers. Her cookbook library is vast, and her knowledge of the storecupboard is unrivalled. She tastes thousands of ingredients every year, to select only the best to stock at Sous Chef.
Nicola shares her knowledge of ingredients and writes recipes to showcase those products. Learning from Sous Chef's suppliers and her travels, Nicola writes many of the recipes on the Sous Chef website. Nicola's recipes are big on flavour, where the ingredients truly shine (although that's from someone who cooks for hours each day - so they're rarely tray-bakes!).
