Spanish Salt Cod, & Piquillo Peppers Croquetas, 1kg

Salt Cod Piquillo Croquetas are 1kg of artisan Spanish croquetas filled with salt cod — bacalao — and sweet piquillo peppers from Navarra, the classic Basque pairing that produces one of the finest croqueta fillings in Spain. Salt cod piquillo croquetas represent the finest of Spanish tapas tradition. As a result, the salt cod brings oceanic depth while the piquillo pepper adds a sweet, smoky counterpoint. Furthermore, the béchamel is made with the salting liquid and milk to concentrate the bacalao flavour throughout. In particular, this is the croqueta of the finest pintxos bars of San Sebastián and Bilbao.

About Salt Cod Piquillo Croquetas

These Spanish croquetas come from a specialist artisan producer dedicated to making the finest possible version of a beloved dish. In particular, a great croqueta is defined by its béchamel — rich, intensely flavoured and almost liquid at the centre. As a result, these croquetas use a higher ratio of filling to béchamel. Each one has a much more pronounced flavour as a result. Furthermore, the breadcrumb coating is generous and the croquetas freeze well without losing texture or crust quality. However, the filling is what separates great from mediocre — real Iberico ham, wild mushrooms and spider crab rather than flavouring. In particular, each filling reflects a specific Spanish culinary tradition from the Basque croqueta de bacalao to the Castilian cecina. Additionally, these croquetas suit both a casual tapas spread and a smart dinner party starter. That quality of filling and technique defines every croqueta in this range. That is why this product from The Artisan Food Company consistently impresses even the most discerning cooks.

Why Choose Salt Cod Piquillo Croquetas From Us

Cooking these croquetas well rewards a few simple habits that make a real difference to the final result. In contrast to baking, deep-frying produces the finest croqueta — a uniformly golden crust and a molten, intensely flavoured centre. As a result, always deep-fry from frozen at 180°C for 3 to 4 minutes rather than defrosting first. Furthermore, frying from frozen lets the centre heat slowly while the crust forms quickly. That is the secret to the liquid centre. However, if deep-frying is not possible, pan-fry in generous oil or oven-bake at 200°C for 12 to 15 minutes. In particular, always rest for 2 minutes before serving as the interior retains considerable heat. Moreover, serve with a simple aioli, a light salsa brava or just a squeeze of lemon to cut the richness. Additionally, croquetas make an excellent canapé served at a party as they stay hot for several minutes. That technique — frozen, hot oil, brief rest — produces the finest possible croqueta every time.

How to Cook Salt Cod Piquillo Croquetas

To get the very best from it:

• Deep-fry from frozen at 180°C for 3 to 4 minutes until golden all over — do not defrost first as this ensures the molten centre.
• For oven-baking, place on a lightly oiled tray at 200°C for 12 to 15 minutes, turning once halfway through.
• Furthermore, pan-fry in a generous amount of neutral oil over medium-high heat, turning regularly for 5 to 6 minutes until deeply golden.
• Additionally, rest for 2 minutes before serving as the interior retains considerable heat.

Perfect Pairings

This product pairs beautifully with:

• Good aioli with a little smoked paprika stirred in alongside
• A simple piquillo pepper salad and good bread for a tapas spread
• Manzanilla olives and jamón as part of a broader tapas table
• A glass of Txakoli, Albariño or very cold Manzanilla Sherry alongside

Storage: Keep frozen at -18°C. Furthermore, once defrosted do not refreeze. However, these cook perfectly from frozen — no defrosting required. Delivered frozen and ready to cook.

However you serve it, this product brings a quality and flavour that only carefully made artisan food can deliver. Moreover, the finest prepared foods always reward a good sauce and the best possible accompaniments.