Piquillo peppers stuffed with monkfish and prawns

For 2 € 4 /pers. 297 kcal/100g

We all need a dish in our repertoire that has a great effect on our guests in exchange for very little effort. You know, those recipes that open our mouths in a gesture of admiration while we think to ourselves how easy it was to prepare them.

They are perfect for when we have to improvise a dinner or as starters for very elaborate dishes that take longer, since they allow us to take advantage of the baking time to make them and, at the same time, to clean the kitchen.

Piquillo pepper recipes are undoubtedly that type of dish, whether they are peppers stuffed with cod or a much more filling and carnivorous version, peppers stuffed with black pudding , they are always delicious and are eaten in a couple of bites. They are that type of tapa that everyone likes to order in the tavern to give themselves a little tribute.

But the best of all is that once you learn how to make them you no longer need to leave the house to treat yourself. You reserve a few minutes in the kitchen and much sooner than you would think they are ready to be enjoyed with a glass of white wine in your hand.

Preparation of the filling. Eggs, monkfish and prawns

1. To prepare this recipe in no time, we start with the step that will take the most time, we put a saucepan on the heat and cook the eggs .
2. Meanwhile, we clean the monkfish of the skin and impurities and also put it to cook in warm water, counting 5 minutes from the moment it starts to boil and turning off. We remove the monkfish from the saucepan, drain and let it cool.
3. We take the prawns and remove the head and shell. We transfer them to a plate and with the help of a fork and a knife we ​​cut them into very small portions. When the monkfish has cooled, we do the same with it: using the knife and fork we remove the bones and any remains of skin if there are any and we shred the fish.
4. We take the eggs out of the water and cool them under the tap. Peel, cut in half and reserve one yolk for the final decoration of the dish. We crush the two whites and the other yolk until we have a uniform and fine mixture.
5. We put it in a large bowl and add the monkfish and the chopped prawns. We stir with the help of a silicone spatula or a wooden spoon.
6. Add the pink sauce (four tablespoons) and stir again very well until the mixture is uniform. We taste and adjust the salt if necessary.

Preparation of stuffed piquillo peppers

1. We set aside two or three peppers to make the sauce and take the rest one by one. We fill them with the mixture using a dessert spoon.
2. To make it simple, we take the peppers as if they were an ice cream cone, making a space between our fingers, and each time we add a spoonful we press the mixture towards the bottom carefully, this way we get a perfect shape and that they do not fall apart when we place them in the plate.

Preparation of the sauce and final presentation

1. We continue until we finish the mixture and go with the sauce. We put a non-stick frying pan over medium heat and pour the cream on top.
2. We chop the peppers that we had set aside and pour them over the cream. Add salt and pepper, stir and let it heat without boiling for a couple of minutes. We transfer the cream with the peppers to a blender and blend it until it has a uniform orange texture.
3. We place the peppers on a platter, making a wheel and with the filling facing out. We cover with a few tablespoons of sauce (if it is too loose we can add some more piquillo pepper before removing it from the blender) and sprinkle with the yolk that we had reserved, once chopped.

You can see all the step-by-step photos of this recipe for piquillo peppers stuffed with monkfish and prawns . Don’t miss any details so that they turn out perfect.

Tips for perfect piquillo peppers stuffed with monkfish and prawns

• Although, of course, the key to the flavor of this dish is in the monkfish and prawn filling, we cannot forget that the peppers themselves make the difference. In addition to choosing them large enough to fill – it is usually indicated on the packaging itself – it is worth choosing quality peppers, fleshy and with an intense flavour.
• Of course, although we have prepared this recipe with monkfish and prawns, the possibilities for stuffing the peppers are almost endless. We can replace the monkfish with another white fish such as a delicious hake or an exquisite sea bass , or with crab meat , the prawns with shrimp… It is worth experimenting, although if you do not want to complicate your life, know that the combination that we propose here It has already passed our quality control and is delicious.
• As for the sauce to bind all the filling ingredients, you can buy it in your trusted supermarket as pink sauce or cocktail sauce, but if you are willing to spend a little more than ten minutes on it, we recommend that you prepare it at home with this pink sauce recipe . homemade and easy . We guarantee that the difference is worth it…