Chorizo Piquillo Peppers
★★☆☆☆
Ingredients
- 10 piquillo peppers
- 200g peeled and diced potato
- 50g mild chorizo
- 10ml extra virgin olive oil
- 3g salt
- Coating: All-i-oli (see recipe) or mild sliced Manchego cheese
Instructions
- Boil potato until very soft; drain thoroughly. Soak piquillo peppers in water 5 minutes; drain well.
- Blend chorizo in food processor until coarsely chopped. Gently fry in olive oil 5 minutes.
- Combine potato, chorizo, cooking oil, and salt; mash into smooth puree.
- Preheat oven to 180°C (convection). Fill peppers with puree using spoon or piping bag.
- Arrange horizontally in baking dish. Bake 10 minutes. Coat with all-i-oli or cheese. Gratinate until golden. Garnish with parsley.
Wine Pairing: Light Red (Tempranillo) — Spanish red with stuffed peppers