Piquillo Peppers and Boquerones

We have been feasting on Piquillo peppers in Mallorca, and this recipe has become a staple for my family while on our travels

Piquillo peppers packed in oil
Boquerones (marinated anchovies)
Herbes de Provence
Half of an onion, finely chopped
Juice of one lemon and zest
I tablespoon of Dijon mustard
1 tablespoon white vinegar
Olive oil
One teaspoon of spicy paprika
2 tablespoons of capers in vinegar (more or less as you prefer)
Maldon’s sea salt and fresh cracked pepper
Fresh bread for dipping

Integrate all ingredients liberally and allow to marinate for 10 to 15 minutes. Follow this by filling each piquillo pepper with the boquerones and marinade. Place them in a shallow bowl and drizzle olive oil on top. Delicately garnish with lemon zest and fresh cracked pepper.

Accompany with fresh bread, and do use the oil to dip. Served best at the commencement of a cocktail soiree or dinner party with dear friends. Pairs wonderfully with a cold beer or chilled glass of wine.