Piquillo Peppers Stuffed with Shellfish by Rosara



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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.



Product of Spain. Navarra region, Spain



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.


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. 

Store in a cool, dry place. Keep refrigerated after opening.


Customer Reviews

Based on 1 review
Christina Hemingway
Delicious piquillo

Delicious and convenient. Easy to prepare