Peppers Stuffed with Squid


Here’s a recipe for Pimientos del Piquillo Rellenos.

In this instance we’re suggesting stuffing the spicy red peppers with squid and a little ham but, in all honesty, you can stuff the peppers with whichever food takes your fancy.

I’ve had them stuffed with prawns, hake, cod, lobster, lamb, kidneys and all manner of ingredients. If you’ve got the peppers right, what is in them is a bonus. A supporting act to the star turn.


12 whole pimientos del piquillo, canned
12 small squid
2 pimientos del piquillo, canned
1 chopped onion
2 chopped garlic cloves
100 mils of olive oil
4 tomatoes cut into quarters
1 bay leaf
slice of toasted white bread cut into cubes
1 finely chopped onion
2 tablespoons of olive oil
2 cloves of finely chopped garlic
1 tablespoon of chopped parsley
2 tomatoes diced and skinned
75 grams of air dried ham (serrano)
teaspoon of flour
For the Sauce


The messy bit is cleaning the squid. Remove the ink bags and put to one side. Boil the squid for 10 minutes in 1 litre of water. Drain, reserving the liquid. Cut the squid into small pieces and keep some heads for garnishing. Heat the olive oil and cook the onion and garlic gently in the oil until it is soft and transparent. Add the parsley, diced ham and tomatoes. Sprinkle with flour, add some of the squid stock and leave to thicken. Season to taste with salt and pepper and add the chopped squids. Now carefully fill the pimientos with the above mixture and arrange the peppers side by side in an earthenware casserole dish. Pour in 250 mils of squid stock and heat the peppers through gently. Prepare the sauce by cooking the chopped onion and garlic gently in the olive oil until it is soft and transparent. Add the tomatoes and the peppers. Fry briefly and stir constantly.  Strain the ink from the squid ink bags through a fine sieve and stir into the reamining squid stock. Add to the sauce the bay leaf and the toasted bread cubes. Simmer for 20 minutes. Then remove the bay leaf and purée the sauce with a hand blender. Season with salt and pepper. Pour the sauce on to a warm plate. Arrange the stuffed peppers on top and garnish, if so desired, with the squid heads.

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