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MoVida-branded products are collaborations between Frank Camorra and some of MoVida's amazing Spanish producers. The products are used in all the MoVida restaurants and have been part of our chefs’ repertoire for years.

How to use

In the restaurants MoVida uses Piquillo's in a many of different ways. Their natural sweetness pairs beautifully with seafood; in Spain this normally means salt cod which is either battered and fried in chunks before being stuffed into the whole piquillos or roasted then laid across a bed of diced peppers. Our favourite updates along this theme have been to stuff them with crab meat or pair them with fresh sea urchin on a piece of crusty charred sourdough. Their smokey flavour also makes them a natural companion to chargrilled meat; they make a fantastic garnish for dry aged steak where the sweetness plays against the funk of seriously old beef. One of our favourite restaurants in Rioja, Tondeluna in Logrono used to make a tartare with them, diced and mixed with egg yolk, raw beef, capers, shallot and fried artichoke crisps... it still ranks as one of our favourite tartares.

Ingredients

No ingredients provided