We are delighted to introduce a fantastic recipe from the North of Spain.
Made by the best chefs using local ingredients, this piquillo peppers are stuffed with a delicious spider crab paste.
Very easy to prepare, just take them out of the tin and heat either in the oven, microwave or in the pan for aproximately 6 -8 minutes.
280g – 4 piquillo peppers stuffed with spider crab with bechamel on top. Ideal for sharing!
— OR —
Piquillo Peppers (19%), spider crab (15%), milk, cream milk, olive oil, wheat flour, 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 1.2g
of which sugars 3g