Bonito-Stuffed Piquillo Peppers


1 can of Arroyobe Bonito (available in our shop)

3 jars Matiz Piquillo peppers, drained (available in our shop)

Zest of two lemons, and the juice of one

¼ cup capers, roughly chopped


¼ cup of Sriracha aioli or mayonnaise (recipe below)


1. Drain the peppers and the bonito and set aside in bowls

2. Zest the lemons and juice one, then set aside.

3. Pick parsley leaves and flatten out to chiffonade.

4. In a medium bowl, lightly break apart the bonito into smaller chucks, careful to not over mix.

5. Slowly mix in lemon juice and aioli and stir carefully to avoid a mushy texture.

6. Add in the chopped capers.

7. Season mixture with salt and pepper to taste.

8. With a small spoon, gently fill the peppers with bonito mixture.

9. Garnish with sriracha aioli and parsley.


You can use mayonnaise, but we use this Aioli recipe in the restaurant. This yields about 1 cup. In order to make larger batches, the egg-yolk-to-oil ratio is 1 egg yolk to ½ cup of oil.


2 egg yolk

4 garlic cloves

½ lemon, juiced

1 teaspoon Dijon mustard

1 tablespoon olive oil

1 cup canola oil


1. Add garlic, Dijon, and yolks into a blender. Blend for 1 minute.

2. Add lemon juice and blend briefly to incorporate.

3. While blending, slowly add olive oil and canola oil to emulsify. Do not add oil too fast, or the aioli will “break”, meaning the oil will separate.

4. After successfully emulsifying, chill and reserve for use.