Basque Pintxo Recipe: Piquillo Peppers Stuffed With Bonito

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


Method

  1. Finely chop the shallot.
  2. Drain the bonito.
  3. Mix together the shallot, bonito/tuna, mayonnaise and lemon juice in a bowl using a fork.
  4. 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.
  5. Present the stuffed peppers on crusty bread (or toasted gluten free bread), secured with a bamboo looped skewer.


2 comments

  • Many thanks for flagging that Sue, and sincere apologies for not being explicit about making the serving suggestion gluten free. We’ve updated the recipe, noting your comments.

    Nicola - Sous Chef on

  • How is this gluten free? It is on crusty bread and doesn’t specify gluten free mayonnaise

    Sue on

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