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
Ingredients
- 100g ofpaella rice
- extra virgin olive oil, for cooking
- 1shallot, peeled and finely chopped
- 4garlic cloves, grated to a paste
- 200g ofblack pudding
- 2plum tomatoes, skinned and finely chopped
- 1handful offresh parsley, roughly chopped
- 1lemon, zested
- piquillo peppers, 1 290g jar, drained
Instructions
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 onStep 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 brownedStep 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 downStep 4
Add the cooked rice and half of the parsley and lemon zest. Stir well until evenly combinedStep 5
Stuff the rice mixture into the drained piquillo peppersStep 6
Serve the stuffed peppers on a platter drizzled with extra virgin olive oil, and scattered with the remaining parsley and lemon zest