Recipes
Medium Difficulty
Peppers stuffed with hake and shrimps
An elegant and delicious recipe that combines red peppers stuffed with hake and shrimp, accompanied by a mild saffron sauce. Ideal for a special meal, this dish is a perfect balance of marine flavors and spices.
- 4 large peppers
- 300 g hake fillet
- 200 g peeled shrimp
- 1 onion
- 1 clove garlic
- 200 ml of liquid cream
- 1 sachet of saffron threads
- 1 tsp. sweet paprika
1
Prepare
the filling
Sauté the chopped onion and garlic in oil until tender. Add the shredded hake and shrimp, cook for a few minutes and season with paprika, salt and pepper.
2
Fill in the
peppers
Cut the tops off the peppers, remove the seeds and stuff them with the fish and shrimp mixture.
3
Bake the
peppers
Place the peppers on a tray, cover with aluminum foil and bake at 180°C (350°F) for 20 minutes.
4
Elaborated
the sauce
In a saucepan, heat the cream, add the saffron and cook over low heat until slightly thickened.
5
Serves and
enjoy
Remove the peppers from the oven and serve them still hot, accompanied by the saffron sauce.
Creamy soup of roasted peppers and tomatoes
This creamy soup is the result of combining roasted peppers and fresh tomatoes, creating a smooth and comforting blend. Perfect for a light meal or as a starter to a larger meal.
- 4 large red peppers
- 3 ripe tomatoes
- 1 onion
- 2 cloves garlic
- 2 tablespoons olive oil
- 500 ml vegetable broth
- 200 ml of cooking cream
- 1/2 tsp. sweet paprika
- Salt and pepper to taste
- Fresh basil for garnish
Difficulty Low
1
Handles the
vegetables
Preheat the oven to 200°C. Cut the peppers and tomatoes in halves, remove the seeds from the peppers and place them together with the onion and garlic on a tray. Drizzle with olive oil and bake for 25-30 minutes, until tender and lightly browned.
2
Shred
the soup
Remove the skins from the peppers and tomatoes if desired. Place the roasted vegetables in a blender along with the vegetable broth. Blend until a homogeneous texture is obtained.
3
Heats
and adjusts
Pour the soup into a pot, add the sweet paprika, salt and pepper, and heat over medium heat. For a creamier texture, add the cooking cream and mix well.
4
Serves and
enjoy
Garnish with fresh basil leaves and a drizzle of olive oil before serving.
Difficulty Low
Bell pepper omelet
An omelet full of flavor thanks to the touch of peppers and fresh herbs, ideal for a healthy breakfast or a light dinner. Its texture is soft and its flavor is fresh and full of nuances.
- 2 large red peppers
- 6 eggs
- 1 onion
- 2 tbsp. chopped fresh parsley
- 1 tsp. fresh thyme
- 3 tablespoons olive oil
- Salt and pepper to taste
1
Cut and sauté
vegetables
Cut the peppers and onion into thin strips. Heat the oil in a non-stick frying pan and sauté the onion until tender. Add the peppers and cook until soft and slightly caramelized.
2
Prepare
the eggs
In a bowl, beat the eggs with salt, pepper, chopped parsley and fresh thyme.
3
Kitchen
the tortilla
Reduce the heat, pour the egg mixture over the vegetables in the skillet and cook over low heat. Stir gently for the first 30 seconds and then let it cook without stirring, until the edges are firm.
4
Turn over and
ends
Carefully flip the tortilla with the help of a plate and cook the other side for 2-3 minutes.
5
Serves and
enjoy
Remove the tortilla from the heat and let it rest for a few minutes before cutting it into portions.
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