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Piquillo Pepper Salad with Raisins and Pine Nuts

(Enselada de Piquillos con Uvas Pasas y Pinones)

From Penelope Casas, Paella

Serves: 4-6


  • 2 tbs. raising
  • 12 oz. jar pimientos, preferably piquillo peppers, cut in 1/2-in strips
  • 2 tbs. pine nuts
  • 2 cloves garlic, minced
  • 4 tbs. extra virgin olive oil
  • cayenne pepper to taste
  • kosher or sea salt to taste
  • 2 tbs. parsley, minced


  1. If using pimientos (not piquillo peppers), wash and drain, then cover in extra virgin olive oil for several hours or overnight.
  2. Soak raisins in warm water for about 10 minutes. Drain.
  3. Combine in bowl rains with all other ingredients except parsley. Refrigerate several hours.
  4. Sprinkle with parsley.


Keywords: Spanish, Tapas, Pimientos.