Delicate red piquillo peppers of the Navarra region stuffed with fine bechamel shellfish sauce. The exquisitely sweet flavor of peppers harvested at the peak of their freshness explodes beautifully with the piquant taste of the shellfish sauce. On their own or served with plain paella rice, these peppers will showcase tradition and a phenomenal tang.
- Spanish classic tapas dish
- Fire roasted piquillo peppers
- Covered in a delicate seafood bechamel sauce
- Artisan product
- Gluten Free
- Net Wt: 8.8 oz (250g).
- Product of Navarra, Spain.
Ingredients: Piquillo peppers (38%), fish and shellfish broth (fish broth:water and Sea Eel; shellfish: (6%) in variable proportion of Norway lobster, shrimps and pink shrimps), shrimps (6%), Whiteleg shrimps (4%), vegetable oil (sunflower), tomato, oinion, leeks, carrots, rice flour, milk, rice, garlic, salt, brandy, spice and promote colour retention: Ascorbic Acid and Disodium EDTA.
Contains: Sea Eel, Norway lobster, Shrimps, Pink shrimps, Whiteleg shrimps and Milk.
Rosara's stuffed Piquillo red peppers are very delicate and the best way of serving them is to open the tin and take them out one by one with a spoon and pour the sauce over them. They are best prepared, heating them in the oven at a moderate temperature or in a casserole over a low flame.
Refrigerate after opening and consume it before 3 days.
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