Are you hosting a dinner party and want your guests to remember the menu? Do you want to surprise your family with a very special dish? A culinary treat? Don't hesitate to check out our blog and share the recipes. It would be a real pleasure for us!
Today we bring you a very easy recipe to make at home: Piquillo peppers stuffed with Sanlúcar prawns with carabineros sauce, puff pastry and curly parsley.
Remember that the measurements we give are per person. So you'll need to multiply the quantities per person, depending on how many people are sitting at your table.
Ingredients:
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2 piquillo peppers
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1 egg
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20 grams of spring onion
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10 cl. of extra virgin olive oil
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Cooked and peeled Sanlúcar prawns
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10 cl. of Jerez brandy
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1 ripe tomato
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30 grams of flour
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10 cl. of fish fumet
Preparation:
Sauté the finely chopped onion in oil and add the prawns, each cut into three pieces. Add the flour and cook for about 4 minutes. Then add the brandy, chopped tomato, and fish stock.
Cook this sofrito for about 10 minutes, let it cool, and then refrigerate for about 12 hours. Stuff the piquillo peppers, coat them first in flour and then in beaten egg, and fry them.
Once they have drained the oil on kitchen paper, plate them, bathing them with carabineros sauce and decorating with puff pastry and curly parsley.
Everyone will want to do it again.