Ingredients (serves 6)
For stuffed peppers:
•150 g crab
•150 g shrimps
•18 ‘piquillo’ peppers
•3 tablespoons flour
•2 glasses milk
•1 tablespoon sugar
•½ kg squash
•2 leeks (whites only)
•1 ½ litres water
For vegetable sauce: Place vegetables in pot of boiling water and leave to cook on medium heat for 30-40 minutes. Remove from heat. Strain vegetables, chop and pass through manual grinder/blender to obtain a fine, smooth sauce. Set aside.
Lightly grease a flat oven dish with olive oil. Place peppers in dish and sprinkle over salt and sugar. Bake in 180o oven for 8-10 minutes. Remove and set aside.
For the béchamel sauce: Take a saucepan and cover base with olive oil, add flour and stir. Slowly add milk and stir constantly on a low heat until the texture is smooth. Remove from heat. Salt and pepper to taste.
Cut the shrimp into dices and salt. Add shrimp and crumbled crab to béchamel in saucepan and leave to sit for 3-4 minutes.
When still warm, stuff the peppers with the béchamel-crab-shrimp sauce.
Place in clay or ovenproof dish and warm through in the oven, until just hot.
To serve: Cover base of each plate with vegetable sauce and place 3 stuffed peppers onto each plate. Garnish with fresh parsley and serve.