Piquillo peppers stuffed with codfish are a typical tapas dish in Navarra, a region of Spain known for its extraordinary fresh produce. Salted cod, or bacalao, is cooked in a cream sauce and stuffed into whole fire-roasted piquillo peppers. Made by El Navarrico with authentic piquillo peppers from Lodosa, flaked bacalao, fresh milk, olive oil and spices, this tapa is ready to eat in minutes. To serve, simply gently heat the bacalao stuffed piquillo peppers until warmed through. Containing 4-5 peppers per tin, this dish is fantastic on its own or alongside an array of your favorite tapas dishes. Refrigerate after opening and consume within 3 days.
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