Tender Piquillo Stuffed with premium Shellfish, an exquisite combination. Made only with high-quality and natural ingredients. Just open, heat and serve to have the authentic Spanish traditional cuisine at home.
Rosara selects carefully the piquillo peppers. Then they are roasted over a beechwood fire and peeled without water to preserve their flavor. After this, they are filled with a delicate lobster and shrimps béchamel, finishing the dish with a wonderful shellfish sauce. It is a meticulous process with a delicious and healthy outcome: only 2.3% fat.
The entire production process is carried out manually, respecting the traditional recipe and thus preserving the authentic taste of Spanish food.
How to eat Piquillo Peppers Stuffed with Shellfish?
They can be served with prawns, langoustines, clams, crayfish, lobster, or other boiled or grilled shellfish. Also, some toasted almonds or pine nuts sprinkled over the peppers and a side salad of various lettuces or endives with seafood salad are great accompaniments.
These stuffed peppers are delicate; it's recommended to open the can, remove the peppers one by one with a spoon, and then pour the sauce over them. For heating, the best methods are in a water bath (before opening the container), in the oven at a medium temperature, or in a pot over low heat.
Origin: Navarra region, Spain
Size: 250 g/8.8 oz. 4 units.
Piquillo peppers (38%), fish and seafood broth (fish broth: water and marine eel; seafood: (6%) in variable proportion of lobster, shrimp, and pink shrimp), shrimp (6%), white shrimp (4%), vegetable oil (sunflower), tomato, onion, leeks, carrots, rice flour, milk, rice, garlic, salt, brandy, spices, and for color retention: disodium EDTA ascorbic acid.
Store in a cool, dry place. Refrigerate once opened.
From Navarra region, Spain
Since its foundation back in 1986, Rosara has had the primary goal of offering quality. That's why we select those fruits of renowned prestige and with designation of origin, such as Navarre asparagus or Lodosa Piquillo peppers. And, of course, we bet on meticulous artisanal production, with everything it implies: hand-peeled, packed without preservatives or colorants, roasted with firewood, etc. The quality of our products is the driving force behind everything we do at Rosara Artisan Preserves.
It's not enough to select the best fruits from the land; caring for the preparation is also very important. That's why we make our products in an artisanal way, always seeking the best result, without skimping on expenses or effort. Additionally, we like to research and expand our catalog with new products and cooked dishes. Some are made following the traditional recipe to the letter, while others are the result of our innovation in the kitchen. Homemade preparation
The secret to the success of Rosara products is undoubtedly our artisanal preparation. For example, we roast our Piquillo peppers with beechwood and then peel them by hand and without water, to not distort their flavor. Similarly, we treat all our products with the special dedication that each of them requires. Quality above all.
Another important part of our artisanal process is that we do not add any preservatives, colorants, starch, flours, or stabilizers to our products that could damage their authentic flavor.
In the preparation process, we spare no means or dedication if we believe that the product will gain both in flavor and in quality, but always in the most natural and artisanal way, as we have always done.
WARNING: PROP 65 for California Resident
This product can expose you to chemicals, including lead, which is known to the State of California to cause cancer and birth defects or other reproductive harm. For more information, visit [www.P65Warnings.ca.gov](http://www.p65warnings.ca.gov).
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Tender Piquillo Stuffed with premium Shellfish, an exquisite combination. Made only with high-quality and natural ingredients. Just open, heat and serve to have the authentic Spanish traditional cuisine at home.
Rosara selects carefully the piquillo peppers. Then they are roasted over a beechwood fire and peeled without water to preserve their flavor. After this, they are filled with a delicate lobster and shrimps béchamel, finishing the dish with a wonderful shellfish sauce. It is a meticulous process with a delicious and healthy outcome: only 2.3% fat.
The entire production process is carried out manually, respecting the traditional recipe and thus preserving the authentic taste of Spanish food.
How to eat Piquillo Peppers Stuffed with Shellfish?
They can be served with prawns, langoustines, clams, crayfish, lobster, or other boiled or grilled shellfish. Also, some toasted almonds or pine nuts sprinkled over the peppers and a side salad of various lettuces or endives with seafood salad are great accompaniments.
These stuffed peppers are delicate; it's recommended to open the can, remove the peppers one by one with a spoon, and then pour the sauce over them. For heating, the best methods are in a water bath (before opening the container), in the oven at a medium temperature, or in a pot over low heat.
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