0

items in your basket

total basket value
Your Basket
Continue Shopping

FREE Brindisa Tote Bag When You Spend £60*

PIQUILLO PEPPER DIP

Created by our Catalan chef Leo Rivera
READY IN

5 mins

COOKING TIME

PREP TIME

5 mins

SERVES

Serves 2-3 people as a starter

ingredients

  • 1 tin Navarrico piquillo pepper strips (390g)
IN STOCK
  • 200g shelled walnuts
  • 2 tablespoons Brindisa Arbequina Olive Oil
IN STOCK
  • 1/2 teaspoon smoked paprika hot
IN STOCK
  • 1 garlic clove
  • Salt to taste

METHOD

  1. Put all the ingredients into a food mixer and blend until you have achieved as smooth a consistency as desired without any lumps.

 

ingredients

  • 1 tin Navarrico piquillo pepper strips (390g)
(each)
IN STOCK
  • 200g shelled walnuts
  • 2 tablespoons Brindisa Arbequina Olive Oil
IN STOCK
  • 1/2 teaspoon smoked paprika hot
IN STOCK
  • 1 garlic clove
  • Salt to taste

Recent Recipes

PANCETA, CHESTNUT AND SLOE GIN BRAISED CABBAGE
An adaptation of Angela Clutton's festive recipe, with smoky panceta for a twist. The aromatic sloe gin and sweet chestnuts make this an ideal side dish for roasts and more. Cooked chestnuts save time without compromising on quality, for a simple yet elegant Christmas dish.
MORCILLA ARANCINI WITH QUINCE ALIOLI
This recipe gives a Spanish twist to an Italian classic. The combination of rice and morcilla creates a rich, flavourful bite, while the spices in the morcilla paired with the sweetness of quince evoke festive Christmas flavours. Using Bahía rice, which absorbs flavours beautifully and has the perfect texture for arancini, these bite-sized treats make ideal finger food for any gathering.
COD WITH HONEY ALIOLI
This delicious Cod with Honey recipe offers a wonderful alternative to traditional Christmas meat dishes. A Catalan classic from Monika Linton's book, Brindisa: The True Food of Spain, it balances the sweetness of caramelised apples, honey, and pine nuts, with the savoury cod. Topped with a creamy alioli and baked to golden perfection, this dish brings a festive twist to your holiday table.
WINTER GREENS PIE
This winter greens pie is perfect for the festive season. The vibrant combination of chard and cavolo nero, spiced with cinnamon and brightened by orange zest, brings a warm, seasonal flavour. Topped with toasted pine nuts and tangy Mahón cheese, all wrapped in crispy filo pastry, it’s a stunning centrepiece: both hearty and elegant.
Back to the top