Piquillo peppers with black pudding and rice

Piquillo peppers with black pudding and rice

This recipe for piquillo peppers with black pudding and rice is a super easy appetiser or tapas dish, that comes together in under an hour.
  • Cooking:
  • Serves: 4 persons



  1. Step 1

    Cook the paella rice in a small, covered pan with 250ml water on a medium heat for 20-30 minutes. Once tender, turn off the heat and let the pot sit with the lid on
  2. Step 2

    Meanwhile, place a frying pan over a medium-high heat. Add the olive oil, and once hot add the shallot and garlic. Cook for 5 minutes, or until the shallot is soft but not browned
  3. Step 3

    Add the black pudding and tomatoes to the pan and cook for 5-10 minutes more, or until the tomatoes have started to soften and break down
  4. Step 4

    Add the cooked rice and half of the parsley and lemon zest. Stir well until evenly combined
  5. Step 5

    Stuff the rice mixture into the drained piquillo peppers
  6. Step 6

    Serve the stuffed peppers on a platter drizzled with extra virgin olive oil, and scattered with the remaining parsley and lemon zest