Hello lovely readers,
Today I’m thrilled to share a recipe that’s been a hit in my household—Smoky Spanish Flavors: Chorizo-Stuffed Piquillo Peppers with Romesco Sauce. This dish combines the vibrant, bold flavors of Spain into one delectable meal that’s both impressive and surprisingly easy to make.
I’ve always been fascinated by Spanish cuisine, with its rich use of spices, fresh ingredients, and that famous smoky undertone that seems to permeate so many dishes. My wife and I had the pleasure of traveling through Spain a couple of years ago, and it was an unforgettable culinary adventure. From the bustling tapas bars of Barcelona to the serene countryside of Andalusia, every bite seemed to tell a story.
One of the standout memories of that trip was tasting stuffed piquillo peppers in a quaint little restaurant overlooking the Plaza Mayor in Madrid. The combination of the sweet piquillo peppers and the spicy, savory chorizo was a revelation. Naturally, I had to recreate it at home, adding my own twist with a rich Romesco sauce—a classic Catalan accompaniment that brings it all together.
The beauty of this dish lies in its simplicity and layers of flavor. The chorizo brings that unmistakable smoky, slightly spicy kick, while the piquillo peppers add sweetness and a lovely, tender texture. And the Romesco sauce—oh, that sauce! It adds a nutty, tangy, and earthy flavor that elevates the whole experience.
Let’s get into the details, shall we?
### Ingredients
**For the Piquillo Peppers:**
– 12 piquillo peppers (from a jar, drained)
– 250g chorizo sausage, finely chopped
– 1 small onion, finely diced
– 2 garlic cloves, minced
– 1 tbsp olive oil
– 50g breadcrumbs
– 1 tbsp chopped fresh parsley
– 1 egg, beaten
– 1/4 tsp smoked paprika
– Pinch of salt and black pepper
**For the Romesco Sauce:**
– 100g roasted red peppers (from a jar, drained)
– 50g blanched almonds, toasted
– 2 tbsp olive oil
– 1 tbsp sherry vinegar
– 1 garlic clove, crushed
– 1 tsp smoked paprika
– 1 large ripe tomato, peeled and chopped
– Pinch of salt and black pepper
### Method
1. **Preheat the Oven:** Preheat your oven to 180°C (350°F).
2. **Prepare the Filling:** In a large skillet, heat 1 tbsp of olive oil over medium heat. Add the finely chopped chorizo, diced onion, and minced garlic. Sauté for about 5-7 minutes, or until the onion is translucent and the chorizo is slightly crisp. Remove from heat and let cool for a few minutes.
3. **Combine Ingredients for the Filling:** In a mixing bowl, combine the sautéed chorizo mixture with 50g of breadcrumbs, 1 tbsp of chopped fresh parsley, 1 beaten egg, 1/4 tsp smoked paprika, and a pinch of salt and black pepper. Mix until well combined.
4. **Stuff the Piquillo Peppers:** Carefully fill each piquillo pepper with the chorizo mixture, ensuring they are firmly packed but not overstuffed.
5. **Bake the Stuffed Peppers:** Arrange the stuffed piquillo peppers in a baking dish and bake in the preheated oven for 15-20 minutes, or until they are heated through and slightly blistered on top.
6. **Prepare the Romesco Sauce:** While the peppers are baking, add the following ingredients to a blender or food processor: 100g roasted red peppers, 50g toasted blanched almonds, 2 tbsp olive oil, 1 tbsp sherry vinegar, 1 crushed garlic clove, 1 tsp smoked paprika, 1 large peeled and chopped tomato, and a pinch of salt and black pepper. Blend until smooth, then taste and adjust seasoning if necessary.
7. **Serve:** Once the stuffed piquillo peppers are done baking, serve them warm, drizzled with the prepared Romesco sauce on a serving platter or individual plates.
8. **Garnish (Optional):** For an extra touch, sprinkle with additional chopped fresh parsley before serving.
—
And there you have it—a dish that brings a taste of Spain right into your kitchen. It’s perfect for a special dinner or even just a weeknight treat when you want to indulge in some global flavors. This recipe is close to my heart, not just because of its deliciousness, but also because it brings back fond memories of an incredible trip.
I hope you enjoy making (and eating) these Chorizo-Stuffed Piquillo Peppers with Romesco Sauce as much as I do. Let me know in the comments how it turns out, and don’t hesitate to share your own twists on the recipe!
Happy cooking!
Al
Ingredients
– 12 piquillo peppers (from a jar, drained)
– 250g chorizo sausage, finely chopped
– 1 small onion, finely diced
– 2 garlic cloves, minced
– 1 tbsp olive oil
– 50g breadcrumbs
– 1 tbsp chopped fresh parsley
– 1 egg, beaten
– 1/4 tsp smoked paprika
– Pinch of salt and black pepper
For the Romesco Sauce:
– 100g roasted red peppers (from a jar, drained)
– 50g blanched almonds, toasted
– 2 tbsp olive oil
– 1 tbsp sherry vinegar
– 1 garlic clove, crushed
– 1 tsp smoked paprika
– 1 large ripe tomato, peeled and chopped
– Pinch of salt and black pepper
Method
1. **Preheat the Oven:**
– Preheat your oven to 180°C (350°F).
2. **Prepare the Filling:**
– In a large skillet, heat 1 tbsp of olive oil over medium heat.
– Add the finely chopped chorizo, diced onion, and minced garlic. Sauté for about 5-7 minutes, or until the onion is translucent and the chorizo is slightly crisp.
– Remove from heat and let cool for a few minutes.
3. **Combine Ingredients for the Filling:**
– In a mixing bowl, combine the sautéed chorizo mixture with 50g of breadcrumbs, 1 tbsp of chopped fresh parsley, 1 beaten egg, 1/4 tsp smoked paprika, and a pinch of salt and black pepper. Mix until well combined.
4. **Stuff the Piquillo Peppers:**
– Carefully fill each piquillo pepper with the chorizo mixture, ensuring they are firmly packed but not overstuffed.
5. **Bake the Stuffed Peppers:**
– Arrange the stuffed piquillo peppers in a baking dish and bake in the preheated oven for 15-20 minutes, or until they are heated through and slightly blistered on top.
6. **Prepare the Romesco Sauce:**
– While the peppers are baking, add the following ingredients to a blender or food processor: 100g roasted red peppers, 50g toasted blanched almonds, 2 tbsp olive oil, 1 tbsp sherry vinegar, 1 crushed garlic clove, 1 tsp smoked paprika, 1 large peeled and chopped tomato, and a pinch of salt and black pepper.
– Blend until smooth, then taste and adjust seasoning if necessary.
7. **Serve:**
– Once the stuffed piquillo peppers are done baking, serve them warm, drizzled with the prepared Romesco sauce on a serving platter or individual plates.
8. **Garnish (Optional):**
– For an extra touch, sprinkle with additional chopped fresh parsley before serving.
