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 bonito 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
- 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.