Deep-fried red piquillo peppers with a tuna stuffing

Name: Deep-fried red piquillo peppers with a tuna stuffing (Pimientos del piquillo rellenos)
Cuisine: Spanish
Ingredients: olive or sunflower oil for frying; olive or sunflower oil for frying; 150 g (5½ oz) tinned tuna in oil, drained and flaked; 150 g (5½ oz) tinned tuna in oil, drained and flaked; beaten egg for coating; flour for coating; 300 ml (½ pint) milk; salt and pepper to taste; salt and pepper to taste; freshly grated nutmeg to taste; 10 g (¼ oz) cornflour; 30 g (1 oz) plain flour; 1 tbsp sunflower oil; 50 g (1 oz) butter; 8 whole red piquillo peppers, fresh or canned, or 4 ordinary red peppers; 8 whole red piquillo peppers, fresh or canned, or 4 ordinary red peppers; 8 whole red piquillo peppers, fresh or canned, or 4 ordinary red peppers; 8 whole red piquillo peppers, fresh or canned, or 4 ordinary red peppers

Pimientos del piquillo rellenos

Preparation info

For
4
Tapas

Difficulty
Easy

Appears in

New Tapas

By Fiona Dunlop

Published 2002

About

Although piquillo peppers are grown in Navarra and Rioja, they are in demand throughout the peninsula for their concentrated juiciness and sweetness. If you can’t find fresh ones, use the tinned variety.

Ingredients

8 whole red piquillo peppers, fresh or canned, or 4 ordinary red peppers
50

Europe
Spain
Valencia
Fish course
Pescatarian

Method

If you are using fresh peppers rather than tinned, halve and seed them and then grill them until blistered and black in places. Cool and then peel off the skins.
To prepare the stuffing, make a white sauce by melting the butter in a pan with the oil. Add the flour and cornflour, stirring constantly until the flours and fats have come together and you have a rou