Sweet and smoky fire-roasted piquillo peppers from Navarra are the perfect partner for a seafood stuffing. Freshly cooked hake and shrimp are blended into a creamy béchamel sauce, and then stuffed into whole peppers to create this classic tapa. A light tomato sauce adds a final tangy touch.

El Navarrico prepares this traditional dish with premium, all natural ingredients. Warm gently and serve with a crisp white wine and a freshly baked baguette.

Hake fish is called merluza in Spain. It is a firm, white fleshed fish with a mild flavor. El Navarrico sources fresh shrimp from the cool waters of the Basque Country.

Milk-free. Contains wheat. Four whole stuffed peppers per tin.