Piquillo pepper delights

The Guardamar king prawn boasts renowned quality, an intense yet delicate flavour and fine and delicious meat, thanks to living halfway between the fresh
water of the Segura River and the salt water from the Mediterranean.


8 large whole piquillo peppers
2 green ñora peppers
1 tomato
200 g. of Guardamar king prawns
1 monkfish tail
Olive oil
Salt, flour, 2 eggs


Cook the monkfish tails with salt and a bay leaf which should be crumbled when cooked. Sauté the king prawns. Mix the monkfish and king prawns with the
béchamel and let cool. Stuff the peppers with this mixture. Coat the peppers in flour and egg and then fry until golden brown. For the sauce, finely chop the onion and fry on a low heat. Add two green ñora peppers, the tomato and two of the peppers (in chunks), a dash of fish stock and let it reduce to make it finer and add a splash of single cream.

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