Rice-Stuffed Peppers Pimientos rellenos
The rice to fill these stuffed peppers, which are typical of the mountain towns of Alcoy and Bocairent, cooks in the sweet juices from the tomato and pepper.
- Servings: 4
- 1 lb 2 oz short-grained Spanish Rice, such as Bomba or Calasparra
- 2-3 tablespoons olive oil
- 4 large red peppers
- 1 small red pepper, chopped
- 1/2 onion, chopped
- 1/2 tomato, skinned and chopped
- 5 oz minced / chopped pork or 3 oz salt cod
- Chopped fresh parsley
Cut off the stem ends of the peppers, keeping them as lids to replace later, and scrape out the inner membranes with a teaspoon.
Heat the oil, sauté the red pepper slowly until it is tender and remove. Fry the onion until tender, add the meat and brown it lightly, adding the tomato after a few minutes, then put back the cooked pepper, and stir in the raw rice, saffron and parsley. Salt to taste.
Fill the peppers carefully and lay them on their side in an ovenproof dish, being careful the filling doesn't fall out (you can wrap them in tinfoil to help hold them together). Cover the dish and put it in a hot oven for about 1 1/2 hours. The rice cooks in the juices from the tomato and pepper. If the peppers are thin-skinned, you may need to add a little stock towards the end of the cooking time.
90 Points - [Refers to 2011 vintage] - "The 2011 Muga Rose is a blend of around 60% Garnacha, 30% Viura and 10% “other” varieties and Jorge Muga was at pains to point out that the vines are specifically cultivated for the rose and not the bi-product of another red. It has a delightful light rose petal and orange blossom bouquet that has great definition and subtlety. The palate is fresh and very well-balanced with crisp citrus fruit inflected with apricot, rosewater and white peach. This is one of the finest Rioja rose wines you will find. Drink now." -Robert Parker's Wine Advocate
COMPOSITION: 60% Garnacha, 30% Viura and 10% Tempranillo