Stuffed piquillo peppers :: Pimientos del piquillo rellenos

 

Yes, I know, you say Spain and you see TAPAS! We love tapas! And I decided to open the 'tapas section' to show you all the different options you have besides patatas bravas ;)
 
Ingredients (4 units)

• 6 piquillo peppers (you can buy  Tesco piquillo peppers)
• 2 small tuna cans (100 gr in total)
• 1 sweetcorn spoon
• 2 mayonnaise teaspoon
• 30 ml of cooking cream
• black pepper

Elaboration
Choose a bowl (not too big) and empty both cans of tuna. Mention that although canned tuna in water is much healthier I like tuna in oil. What I do is to drain the tuna in a colander to get rid off the maximum oil but keeping the oil taste itself.
Now, add the sweetcorn and the mayonnaise and mix it.
Grab the first piquillo pepper and fill it with the mixture of tuna, sweetcorn and mayonnaise. Use a teaspoon to help. Do the same for the rest of the peppers. 
Now you can either finish here or act as a Spanish tapas gourmet and make the sauce. Put 2 piquillo peppers in the mixer container. Add the cooking cream and mix it. If you feel it taste too creamy, add more pepper. On the contrary, if you feel you need the sauce to be lighter, add some more cooking cream. Once done, I always add some black pepper to the sauce for a spicy touch!
It's only 10 minutes! Grab a beer or a white wine and make it spectacular. 
Enjoy yourselves Spanish kitchenetters!