Peppers stuffed with cod and chorizo, saffron sauce

Ingredients:

• 4 large red peppers
• 500g fresh cod fillets, skinned and deboned
• 150g chorizo, diced
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 teaspoon smoked paprika
• 1 pinch of saffron threads
• 200ml fish or chicken stock
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 200C/400F/Gas Mark 6.
2. Cut off the top of the peppers and remove the seeds and membranes.
3. Place the peppers into a baking dish and bake them in the oven for 10 minutes while you prepare the stuffing.
4. Cut the cod fillets into small chunks.
5. Heat the olive oil in a large frying pan over medium-high heat.
6. Add the onion and garlic and fry for 2-3 minutes until softened.
7. Add the chorizo and fry until browned and crispy.
8. Add the paprika and saffron and stir for 1 minute until fragrant.
9. Add the cod, season with salt and pepper, and fry for 4-5 minutes until cooked through.
10. Remove the peppers from the oven and stuff them tightly with the cod and chorizo mixture.
11. Pour the stock over the peppers and bake in the oven for another 15-20 minutes until the peppers are soft and the stuffing is golden brown.
12. Serve hot with saffron sauce drizzled over the top.

Saffron sauce:

• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 pinch of saffron threads
• 250ml double cream
• 150ml chicken or fish stock
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions for the saffron sauce:

1. Heat the olive oil in a saucepan over medium-high heat.
2. Add the onion and garlic and fry for 2-3 minutes until softened.
3. Add the saffron and stir for 1 minute until fragrant.
4. Add the chicken or fish stock and bring to a simmer for 5 minutes.
5. Add the double cream and season with salt and pepper to taste.
6. Simmer for 5-7 minutes until the sauce has thickened.
7. Drizzle over the stuffed peppers and serve.

Verdict:

Peppers stuffed with cod and chorizo, saffron sauce is an excellent dish that brings together the flavors of the sea and land. The filling is flavorful, and the saffron sauce complements it perfectly, making every bite a delight to the senses.

Serving suggestions:

Serve the peppers with a side of crusty bread or a light salad for a complete meal. You can also pair it with a glass of chilled white wine for an elevated dining experience.