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Galician-Style Stuffed Pimientos with Seafood
A delightful Galician specialty featuring sweet, roasted bell peppers generously filled with a rich and savory mixture of fresh seafood, often including shrimp, scallops, and mussels, bound together with a creamy bรฉchamel sauce and topped with melted cheese.
๐ง ์ฌ๋ฃ
- 4 Large bell peppers (red or green)
- 3 tbsp Olive oil
- 1 medium Onion, finely chopped
- 2 Garlic cloves, minced
- 400 g Mixed seafood (shrimp, scallops, mussels, chopped calamari)
- 100 ml Dry white wine
- 50 g Butter
- 50 g All-purpose flour
- 500 ml Milk, warm
- to taste Salt
- to taste Black pepper
- 1 pinch Nutmeg, pinch
- 100 g Grated cheese (e.g., Manchego or Gruyรจre)
- 2 tbsp Fresh parsley, chopped (for garnish)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Preheat oven to 190ยฐC (375ยฐF). Cut the tops off the bell peppers and scoop out the seeds and membranes. Place the peppers cut-side up in a baking dish. Drizzle with a little olive oil and roast for 15-20 minutes until slightly softened.
๐ก ์ ๋ฌธ๊ฐ ํ: Roasting the peppers beforehand helps to soften them and bring out their sweetness. - 2
While peppers are roasting, heat 1 tbsp olive oil in a large skillet over medium heat. Add the chopped onion and sautรฉ until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
๐ก ์ ๋ฌธ๊ฐ ํ: Don't overcook the garlic, as it can become bitter. - 3
Add the mixed seafood to the skillet. Pour in the white wine and cook until the seafood is just cooked through and the wine has evaporated, about 5-7 minutes. Season with salt and pepper. Remove seafood from the skillet and set aside.
๐ก ์ ๋ฌธ๊ฐ ํ: Avoid overcooking the seafood, as it will continue to cook in the oven. - 4
In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux. Gradually whisk in the warm milk until the sauce is smooth and thickened. Season with salt, pepper, and a pinch of nutmeg.
๐ก ์ ๋ฌธ๊ฐ ํ: Whisking constantly prevents lumps from forming in the bรฉchamel sauce. - 5
Stir the cooked seafood into the bรฉchamel sauce. Mix well to combine.
๐ก ์ ๋ฌธ๊ฐ ํ: Ensure the seafood is evenly distributed throughout the sauce. - 6
Carefully spoon the seafood and bรฉchamel mixture into the pre-roasted bell peppers. Place the stuffed peppers back into the baking dish.
๐ก ์ ๋ฌธ๊ฐ ํ: Don't overfill the peppers; leave a little space at the top. - 7
Sprinkle the grated cheese over the top of each stuffed pepper. Bake for another 15-20 minutes, or until the cheese is melted and golden brown, and the peppers are tender.
๐ก ์ ๋ฌธ๊ฐ ํ: If the peppers are browning too quickly, you can loosely cover them with foil. - 8
Garnish with chopped fresh parsley before serving hot.
๐ก ์ ๋ฌธ๊ฐ ํ: These stuffed peppers are delicious served as a main course or as a substantial appetizer.
๐ก ์ ๋ฌธ๊ฐ ํ
- โYou can use any combination of seafood you prefer, such as crab meat, cod, or hake.
- โFor a richer flavor, add a tablespoon of tomato paste to the sautรฉed onions and garlic.
- โIf you don't have white wine, you can substitute with fish or vegetable broth.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add cooked rice or quinoa to the filling for a more substantial dish.
- Incorporate finely chopped cooked ham or chorizo for an extra layer of flavor.
- Serve with a side of crusty bread to soak up any extra sauce.