A superb already – prepare recipe.
This peppers are stuffed with a tasty local squid.
Very easy to prepare. Just take them out from the tin and hit them in the pan, oven or microwave for 6-8 minutes.
280g – 4 piquillo peppers stuffed with cod and cider with bechamel on top. Ideal for sharing!
— OR —
Piquillo Peppers, Squid, squid ink, tomato, milk, wine (contains sulfites), corn flour, onion, olive oil, salt and spices
Allergy advise: See ingredients in bold.
Net Weight: 270g.
Origin: Asturias, Spain
Store in a cool and dry place. Once opened consume within 7 days.
Typical Values per 100g
of which saturates 3.5g
of which sugars 1.3g