How Make Spanish Stuffed Piquillo Peppers - Pamplona, Spain

Introduce the setting in Pamplona, Spain, at Hotel La Perla.

Discuss the rich gastronomy of Spain, particularly in Navarra, focusing on vegetables and fish.

Prepare the filling for the stuffed piquillo peppers using canned bonito, anchovies, boiled egg, and chives.

Chop the bonito finely and add it to a bowl with chopped anchovies and boiled egg.

Mix in mayonnaise until the desired texture is achieved.

Transfer the filling into a piping bag.

Open the piquillo peppers and fill them with the mixture using the piping bag.

Prepare decorative components: fried quinoa, dried olives, pomegranate seeds, micro greens, and piparra.

Make a basic vinaigrette and mix it with the micro greens.

Present the stuffed peppers vertically on the plate for visual appeal.

Add dollops of tomato sauce or salmorejo on the plate.

Finish the presentation with fried quinoa, pomegranate seeds, chives, and a balsamic reduction.

Spice Level:

Allergens