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 are a beloved Spanish dish with roots in the north of Spain. Bright, sweet piquillo peppers are filled with a creamy mixture of flaked cod (bacalao) and chopped shrimp (gambas), for a balanced seafood flavor that works well as an appetizer or a main course. Light, versatile, and full of Mediterranean character, this recipe fits casual weeknights as easily as special dinners. If you like seafood and simple Spanish flavors, you’ll enjoy preparing and sharing this dish.
Ingredients for Pimientos del Piquillo Rellenos de Bacalao y Gambas
- For the stuffed peppers:
- 12 pimientos del piquillo (canned or jarred)
- 300 g desalted, flaked cod (bacalao)
- 200 g peeled, chopped shrimp (gambas)
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 3 tablespoons olive oil
- 200 ml milk (or plant-based milk for dairy-free)
- 1 tablespoon all-purpose flour (or cornstarch for gluten-free)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- For the sauce:
- 200 ml heavy cream (or dairy-free cream alternative)
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1 pimiento del piquillo, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Optional substitutions:
- Use cornstarch instead of flour for a gluten-free version.
- Use almond or oat milk and a plant-based cream to make the recipe dairy-free.
How to Make Pimientos del Piquillo Rellenos de Bacalao y Gambas – Step by Step
Step 1: Prepare the filling
- Heat the olive oil in a large skillet over medium heat.
- Sauté the chopped onion and garlic until soft and golden.
- Add the chopped shrimp and cook until they turn pink.
- Stir in the flaked cod and cook 2–3 minutes until combined.
- Sprinkle the flour over the mixture and stir for about one minute.
- Gradually pour in the milk, stirring until the mixture thickens to a creamy consistency.
- Season with salt and pepper, then remove from heat and let the filling cool slightly.
Step 2: Stuff the peppers
- Gently spoon the cod and shrimp filling into each pimiento del piquillo, taking care not to tear them. A small spoon or piping bag works well.
- Arrange the stuffed peppers in an oven-safe baking dish.
Step 3: Prepare the sauce
- Heat the olive oil in a separate pan and sauté the onion and garlic until translucent.
- Add the chopped pimiento del piquillo and cook briefly to soften.
- Pour in the cream and bring to a gentle boil, then reduce the heat and simmer for about 10 minutes.
- Blend the mixture with an immersion blender until smooth. Season with salt and pepper.
Step 4: Bake the stuffed peppers
- Preheat the oven to 180°C (350°F).
- Pour the sauce over the stuffed peppers in the baking dish.
- Bake 20–25 minutes, until the sauce bubbles and the peppers are heated through. For a lightly browned top, broil briefly at the end.
Helpful Tips
- Choose fresh seafood when possible: Fresh cod and shrimp give the best texture and flavor. If using frozen cod, thaw and drain it well before flaking.
- Fill gently: Piquillo peppers are tender—use a small spoon or piping bag to avoid tearing.
- Make ahead: Prepare the filling the day before and refrigerate; fill and bake when ready to serve.
Cooking Tips for the Best Results
- Use a good-quality olive oil to enhance flavor.
- If you prefer a thicker sauce, simmer it longer or add a touch of cornstarch dissolved in cold water.
- For texture contrast, finish under the broiler for a minute or two to lightly brown the top.
Serving Suggestions
- Serve as an appetizer or as a main with crusty bread to soak up the sauce.
- Pair with a simple green salad or roasted vegetables for a complete meal.
- A chilled glass of Albariño or Verdejo complements the seafood and cream sauce nicely.
Nutritional Information
This recipe provides a good source of protein from the seafood and healthy fats from olive oil. Piquillo peppers add vitamins A and C while keeping the dish relatively low in carbohydrates.
Estimated Nutrition (per serving)
- Calories: 275
- Fat: 14 g
- Carbohydrates: 9 g
- Protein: 24 g
- Fiber: 2 g
- Sodium: 450 mg
Storage and Leftovers
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Freeze cooled stuffed peppers for up to 2 months in a suitable container. Thaw overnight in the fridge before reheating.
- Reheat: Warm in the oven at 160°C (320°F) for 15–20 minutes until heated through.
Frequently Asked Questions (FAQs)
- Can I use a different fish? Yes—haddock or a firm white fish are good alternatives. Canned tuna can work in a pinch but will change the texture and flavor.
- Are piquillo peppers spicy? No. Piquillo peppers are sweet and mild, ideal for stuffing.
- Can I make this dairy-free? Yes—use plant-based milk and cream substitutes to make the dish dairy-free.
- What sides go well with this? A fresh salad, roasted potatoes, or steamed vegetables make great accompaniments.
Conclusion
These Pimientos del Piquillo Rellenos de Bacalao y Gambas are a delicious way to enjoy Spanish flavors at home. They’re adaptable, make-ahead friendly, and impressive on the table. Enjoy preparing them, and feel free to add your own twist with herbs or a touch of spice. Happy cooking!
Pimientos del Piquillo Rellenos de Bacalao y Gambas Recipe
- Author: Patri