Fire Roasted Piquillo Peppers with Merluza y Gambas
Item: SE-180 |
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Sweet and smoky fire-roasted piquillo peppers from Navarra are the perfect partner for a seafood stuffing. Freshly cooked hake and shrimp are blended into a creamy béchamel sauce, and then stuffed into whole peppers to create this classic tapa. A light tomato sauce adds a final tangy touch.
El Navarrico prepares this traditional dish with premium, all natural ingredients. Warm gently and serve with a crisp white wine and a freshly baked baguette.
Hake fish is called merluza in Spain. It is a firm, white fleshed fish with a mild flavor. El Navarrico sources fresh shrimp from the cool waters of the Basque Country.
Milk-free. Contains wheat. Four whole stuffed peppers per tin.
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