• 3 large Guernica pimento peppers
  • Sausage meat seasoned with parsley and shallots
  • Fleur de sel / Sea salt flakes

Stuffed Guernica pimento pepper and sweet red pepper ‘piquillo’ coulis

For the piquillo coulis: 5 sweet red ‘piquillo’ peppers, 1 soup spoon of sherry vinegar, ¼ litre of single cream and 1 teaspoon of granulated sugar.

  • Heat the cream
  • Add the sweet red peppers and leave to simmer for 5 minutes.
  • Add the vinegar, sugar and salt; liquidize to obtain the coulis.
  • Split the pimento peppers in two, take out the seeds and stuff them with the previously prepared sausage meat..
  • Colour the pimento peppers on each side for 2 minutes then leave them to cook under a cloche for 12 minutes.
  • Cover them with the piquillo coulis and serve.

Chef Sébastien Zozaya’s tip: replace the sausage meet with spicy ‘txistorra’ sausage, tuna or hake.