The original of this recipe begins by cooking large raw prawns and making a sauce with the cooking liquid, shells and heads. A little of the sauce is them mixed with the mayonnaise. If you’re preparing a tapas spread single-handed, you’ll have enough on your plate without that and this simplified version tastes v. good but …
You could also serve these peppers on a slice of baguette, as in the original, but I like to serve them on their own because a tapas spread can end up with too much bread if one is not careful. So, bread or not is entirely up to you and your assessment of balance.
Planning
| serves: | 4 |
| preparation time: | 10 mins |
| cooking time: | n/a |
Ingredients
- 4 bottled piquillo peppers, drained
- 100g white crab meat
- 100g cooked, shelled prawns
- 2 tbs thick mayonnaise
- 1 tbs pickled capers, drained.
- 4 thin slices baguette (optional)
- Salt & pepper
Method
Deftly chop together the crab meat and prawns before mixing it together in a small glass bowl with a couple dollops of mayonnaise. Season to taste. Handle the piquillo peppers very gently as they can be frustratingly fragile. Open the peppers and support them in one hand while you stuff them with the crab and shrimp mixture using a teaspoon.
Just before serving, top the bread, if using, with the stuffed peppers (do not do this too early ‘cos the bread may go soggy). Either way, sprinkle over a few drained capers.
[A decorative squiggle of Marie Rose sauce on each pepper wouldn’t go amiss if you happen to have some in the cupboard/refrigerator.]
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