bohemianwanderer – Peppers arrived in Spain after Columbus brought them from the Americas. They soon became culinary pillars alongside tomatoes. The hallmark of Spanish pepper use is pimentón de la Vera, or smoked paprika. This spice enhances stews, rice, seafood, and chorizo. Fresh peppers also shine in tapas like padrón peppers. Stuffed peppers, or pimientos rellenos, appear everywhere—from seafood to creamy bechamel fillings. In both grand palaces and humble kitchens, peppers became deeply woven into Spanish gastronomy.
Piquillo Stuffed Peppers with Slow-Cooked Ragu
Spain loves stuffed piquillo peppers, often filled with oxtail or bacalao. This home‑friendly version uses slow‑cooked pork ragu. Serve it with a glass of rich bobal wine from Valencia or Utiel‑Requena. For convenience, prepare the ragu ahead and freeze it.
Prep time: 15 minutes
Cook time: 2 hours 40 minutes+
Serves: 8
Ingredients: Olive oil, onion, celery, garlic Chorizo, pork mince, star anise, lemon zest White wine, tomatoes, tomato puree, stock Seasoning and 8 green bell peppers
Cook the onion, celery, garlic, and chorizo until fragrant. Brown pork mince then simmer with wine, tomatoes, puree, and stock for up to three hours. Preheat oven, halve the peppers, remove seeds, drizzle with oil, and roast briefly. Fill them with ragu and roast again before serving.
Light yet Flavorful: Green Pepper & Sardine Empanadas
Empanadas offer a healthier, smaller alternative to heavy pasties. These green pepper and sardine turnovers are baked in a crisp, light dough. Perfect with chilled albariño or cold beer.
Prep time: 15 minutes (+30 minutes chill)
Cook time: 1 hour 30 minutes
Serves: 6
Ingredients:
- Olive oil, shallots, green peppers, chili, bay, thyme
- PX sherry vinegar, sardine fillets
- For pastry: flour, salt, butter, egg, vinegar
Sauté shallots and peppers with herbs and chili flakes. Add vinegar, then cool. Prepare a light dough by rubbing butter into flour, mix with egg wash, knead, chill. Roll dough, cut circles, fill with pepper mix and sardines, crimp edges, brush with egg, bake until golden.
Culinary Tradition Meets Modern Flavors
These recipes showcase Spain’s enduring love for peppers. They nod to classic ingredients while adapting them for today’s cooks. Piquillo peppers filled with ragu bring comforting richness. Sardine empanadas offer a bright, lighter flavor with Mediterranean flair like thyme and sherry vinegar.
Tips and Serving Suggestions
Prep ragu ahead, then freeze or refrigerate. Use quality olive oil and flaky sea salt. Pair piquillo peppers with robust bobal wine. Match sardine empanadas with crisp albariño or chilled beer. Try different fillings like mussels or vegan options for variety.
By refining these traditional dishes, you embrace Spanish flavors in everyday cooking. Peppers remain essential—but your creativity brings them new life.
