• This recipe is courtesy of Eva Obregon, who makes it as part of a traditional Spanish platter.

    Stuffed pimento peppers

    Serves: 6 - 8
    Cooking Time: 1 hr 20 mins


    • 80ml (¹/³ cup) Spanish olive oil
    • 1 onion, finely chopped
    • 300g oyster mushrooms, chopped
    • 3 garlic cloves, finely chopped
    • 300g prawns, cleaned, shells and heads reserved
    • salt and freshly ground black pepper, to taste
    • 20ml (4 tsp) cake flour
    • 500ml (2 cups) milk
    • 1 x 400g jar pimentos, drained



    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.