Few vegetables are as celebrated by the Spanish as the pepper, as evidenced by these light and moreish empanadas filled with green peppers and sardines, and roast peppers stuffed with a rich ragu
Peppers are more than just staples of the Spanish kitchen, they are one of our culinary foundations. As with tomatoes, when Columbus returned from the Americas in the late 15th century, he presented peppers as a gift to Queen Isabella and King Ferdinand, and they very quickly became a key part of our cooking traditions. The pepper’s most iconic contribution to Spanish cuisine is surely pimentón de la Vera, or smoked paprika, which is an essential seasoning in a lot of Spanish cooking, adding exquisite depth to stews, rice dishes, seafood and, of course, chorizo. But we also celebrate fresh peppers in all their guises. Padrón peppers are, of course, a classic tapa, while pimientos rellenos (stuffed peppers) are filled every which way, from seafood and minced meat to creamy bechamel. From the royal court to home kitchens, peppers have taken root in our culinary culture.
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