Pimientos rellenos (Stuffed peppers)

[JuliaBalbilla]

Name of Recipe:  Pimientos rellenos (Stuffed peppers) – not tested

Serves 6

Ingredients 
24 Piquillo peppers [these are small conical red peppers, usually sold in tins or jars]

For the stuffing
200g extra virgin olive oil
3 cloves garlic
500g desalinated bacalao [salt cod], skinless and boneless
Freshly ground black pepper, to taste
Salt (depending on the saltiness of the bacalao)

For the sauce
50g extra virgin olive oil
200g onions
2 cloves garlic
100g green peppers
100g tinned, chopped tomatoes
4 sachets squid ink
1 tsp salt
100g white wine
Pepper to paste

Preparation: 
Put the peppers in the internal steaming basket to drain the liquid
Prepare the stuffing.  Drain well the desalinated bacalao and dry it with kitchen paper.  Reserve
Next, put the oil and the garlic into the  6 minutes / Temp. Varoma / Speed 4
When the machine has finished, push down any garlic from the lid and the sides of the  .
Incorporate the bacalao 1 minute / Temp. Varoma / Speed 4
Blend Speed 6 until you see that the mixture is uniform
Adjust seasoning and leave to cool
When the mixture is cold, stuff the peppers and place in a serving dish
Prepare the sauce.  In the  , put the oil, onion, garlic, the pepper and the tomato 10 seconds / Speed 5
Scrape down the lid and the inside of the  10 minutes / 100°C / Speed 2
Add the ink, salt, wine and pepper 5 minutes / 100°C / Speed 1
Chop 30 seconds / Speed 5-10 progressively
If the sauce is too thick, add water to it and leave to boil [100°C] for a few minutes

Tips/Hints:  Always cook squid ink, as when it is raw, it is poisonous

Origin:  This is a translation of a recipe in Thermomix TM31 – Imprescindible para tu cocina which is the book supplied with Spanish TMXs.