This recipe is courtesy of Eva Obregon, who makes it as part of a traditional Spanish platter.
Heat the olive oil in a frying pan and sauté the onion over a low heat until it is translucent, about 5 minutes. Add the mushrooms and garlic, and sauté for 10 minutes. Add the prawns and season. Stir well to combine and cook for a further 5 minutes. Stir in the flour and add the milk a little at a time until it has a creamy consistency. Adjust the seasoning. Place the pimentos on a work surface and gently spoon in the filling. Continue until all the pimentos are filled and serve.Stuffed pimento peppers
Ingredients
Instructions
