Pimientos del Piquillo Rellenos de Atún, or Spanish Stuffed Peppers with Tuna
One thing I love about Spanish food is the simplicity. Take local, seasonal ingredients, mix and stir, and Voilà, you have something fantastic. Pimientos del Piquillo Rellenos are a local pepper, mini sweet peppers are a perfect substitute.
Pimientos del Piquillo Rellenos de Atún, or Stuffed Piquillo Peppers with Tuna, is a classic Spanish dish that is both flavorful and easy to make. Piquillo peppers are a small, sweet red pepper that is native to the region of Navarra in northern Spain. When combined with a filling of tuna, cheese, and spices, they make for a delicious and savory dish that is perfect for any occasion.
Wait, but what are Piquillos Peppers?
Piquillos are a type of small, red chili pepper (Capsicum annuum) that are distinctive for there unique shape and mild, sweet flavor. These peppers are traditionally grown in the Navarre region of northern Spain, particularly in the town of Lodosa. The name “piquillo” is derived from the Spanish word “pico,” meaning “beak,” referring to the characteristic pointed shape of the pepper.
*I have never seen them sold fresh, in canned and jarred after they have been roasted. They have a thin skin and smokey flavor.
Here are some key characteristics of Piquillos:
Shape and Size: Piquillos are small to medium-sized peppers with a pointed end, resembling a bird’s beak. They typically measure around 7-10 centimeters (3-4 inches)in length.
Color: When mature, Piquillos are bright red, and they are often harvested and used in this ripe state.
Flavor: Piquillo peppers are known for their mild, sweet taste with a subtle hint of smokiness. The lack of significant heat makes them appealing to a wide range of palates.
Culinary Uses: Piquillos are often used in Spanish cuisine, both fresh and processed. One popular preparation is to roast and peel them, after which they are often stuffed with a variety of fillings such as cheese, seafood, or meat. These stuffed Piquillos, known as “Piquillos Rellenos,” are a common tapas dish.
Popularity in Spain: Piquillos have gained popularity in Spain and internationally due to their versatility and unique flavor profile. .
Canning and Preservation: Piquillos are often preserved by canning, allowing them to be enjoyed year-round. The roasted and peeled peppers are typically packed in jars, making them convenient for use in recipes.
Spanish Stuffed Peppers:
Well, if you are throwing a tapas party and want to go all in:
The Spanish LOVE canned seafood. The thinking goes, that something that is caught and immediately canned, using a high quality olive oil – will be of a higher quality , than something that you eat 12 hours or more later, when you can buy it at the fish market. That is how it was explained to me. If you have another explanation you can leave it in the comments.
Bonito del Norte, translated as “Beautiful of the North” in English, refers to a specific type of tuna. It is a high-quality tuna species known scientifically as Thunnus alalunga. And high-quality translates into $$$$. But it’s your tapas party, use what you want. But this is the gold standard:
Bonito del Norte is valued for its delicate texture, exquisite flavor, and lighter color compared to other tuna varieties.
Here are some key characteristics of Bonito del Norte:
Flavor and Texture: Bonito del Norte is renowned for its tender and mild flavor. The meat is pale pink to white, and its texture is often more delicate compared to other types of tuna.
Sustainability: The Bonito del Norte tuna is typically caught in the Bay of Biscay, which is located in the northeastern part of the Atlantic Ocean. Fishing for this tuna is often done using traditional methods, such as pole and line fishing, which is considered more environmentally sustainable.
Culinary Uses: Bonito del Norte is commonly used in Spanish cuisine, particularly in dishes like conservas (canned seafood), salads, and tapas. It is often preserved in olive oil, which enhances its flavor and preserves its quality.
What is Aioli?
Aioli is a Mediterranean sauce that originated in the Provence region of France.
The term “aioli” is derived from the Provençal words “ail” (garlic) and “òli” (oil), emphasizing its main ingredients.
It is a garlic-flavored sauce made by emulsifying garlic with olive oil, typically with the addition of egg yolks.
Aioli is versatile and used in various cuisines. It is a popular condiment in Mediterranean countries, particularly in Spain and the Provence region of France.
In addition to being a dipping sauce or spread, it often accompanies seafood, grilled vegetables, meats, and is used in sandwiches.
How to make Aioli for Spanish Stuffed Peppers:
Making aioli involves creating a creamy emulsion of garlic, egg yolks, and olive oil. Here’s a basic recipe for homemade aioli:
Ingredients:
- 2 cloves of garlic, minced
- 2 large egg yolks
- 1 cup extra-virgin olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- Salt, to taste
Instructions:
Prepare Ingredients:
- Mince the garlic cloves finely.
Create the Base:
- In a mixing bowl, whisk together the egg yolks, minced garlic, and Dijon mustard until well combined.
Slowly Add Olive Oil:
- While continuously whisking, slowly drizzle in the olive oil in a very thin stream. This step is crucial for forming the emulsion that gives aioli its creamy texture.
- Continue whisking as you add the oil gradually. It’s important not to rush this process.
Adjust Consistency:
- If the aioli becomes too thick, you can adjust the consistency by adding a little bit of warm water, one teaspoon at a time, and whisking until you reach the desired thickness.
Add Lemon Juice and Salt:
- Once the emulsion is formed, add the lemon juice and salt to taste. The lemon juice adds acidity and brightness to the aioli, while salt enhances the flavor.
Whisk Until Smooth:
- Continue whisking until the aioli is smooth and well combined.
Taste and Adjust:
- Taste the aioli and adjust the seasoning if necessary. You can add more salt or lemon juice according to your preference.
Refrigerate:
- Refrigerate the aioli for at least 30 minutes before serving to allow the flavors to meld.
To make Spanish Stuffed Peppers - Pimientos del Piquillo Rellenos de Atún
Los Ingredients:
Canned tuna
Aioli or Cream cheese, or Mayo
Garlic
Lemon juice
Piquillo peppers
Capers
Olives (pitted) – optional
Parsley – optional
In a medium bowl, fold together tuna, 1/4 cup allioli, shallots, lemon juice, capers, 2 tablespoons minced parsley, and olive oil.
Season with salt and pepper to taste, and add more lemon juice, olive oil, or allioli if needed.
Fill the piquillo peppers with the tuna mixture.
Arrange the baguette slices on a serving board. Put a filled pepper on each slice. Add a dab of allioli on top.
Sprinkle with the rest of the parsley, drizzle with olive oil, and add some coarse sea salt.
Insert a toothpick in each one to hold it to the bread and you have Spanish pinchos. You can chill it or serve it right away.
They pair well with a variety of other Spanish dishes such as Spicy Spanish Mussels or Escalivada: Catalan Roasted Vegetables, and can be served with a glass of Spanish wine for a truly authentic experience.
A Delicious and easy-to-make Spanish dish. Pimientos del Piquillo Rellenos de Atún is definitely worth trying. With its rich and savory flavors, it is sure to impress your friends and family, and transport them to the sunny shores of Spain.
Spanish Stuffed Peppers - Pimientos del Piquillo Rellenos de Atún
Ingredients
- 1 250-gram, about 8.5 ounces can oil-packed tuna, bonito such as Ortiz (if you can find it), or albacore, or whatever tuna fish you have, drained
- 1 recipe allioli Aioli Recipe is in the body above (or use store bought, or use a béchamel sauce
- 1 small shallot minced (about 2 tablespoons)
- 1 Tbsp fresh juice from 1 lemon
- 1 Tbsp chopped brined capers
- 3 Tbsp minced fresh flat-leaf parsley leaves divided
- 1/4 cup extra-virgin olive oil plus more for serving
- Kosher salt and freshly ground black pepper
- 1 12- to 14-ounce jar piquillo peppers, drained, about 10 total (or sweet baby peppers)
- 10 slices baguette cut on a sharp bias and toasted
- Coarse sea salt for serving
Instructions
- In a medium bowl, fold together tuna, 1/4 cup allioli, shallots, lemon juice, capers, 2 tablespoons minced parsley, and olive oil.
- Season with salt and pepper to taste, and add more lemon juice, olive oil, or allioli if needed.
- Fill the piquillo peppers with the tuna mixture.
- Arrange the baguette slices on a serving board. Put a filled pepper on each slice. Add a dab of allioli on top.
- Sprinkle with the rest of the parsley, drizzle with olive oil, and add some coarse sea salt.
- Insert a toothpick in each one to hold it to the bread and it becomes a Spanish Pincho..
Nutrition
Spanish Stuffed Peppers Pairs well with:
