Black Rice, Piquillo Pepper and Egg Timbale

30 minutes


Black Rice, Piquillo Pepper and Egg Timbale Recipe
Club Noor

by Marta Yanci

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4 eggs

250 gms  piquillo peppers

300 gms  short grain rice

600 ml  fish stock or vegetable stock

1 red onion, finely chopped

3 gms  garlic cloves, finely chopped

2 tsp  brown sugar

8 gms  squid ink

Salt and pepper

Noor Oil



This is not necessarily a traditional recipe, but it uses very traditional ingredients. One of them is piquillo peppers. These little red peppers have a beautiful smoky flavor. They originate in the North of Spain and are commonly used in many traditional dishes. They are sold in cans, already roasted.

The second ingredient-squid ink-is also widely used in countries like France, Italy or Spain. It adds a mysterious black colour to a dish and an absolutely natural colorant!

Steps Invovled:

Heat a small amount of Noor Oil in a pan, add 2 of the chopped garlic cloves. When they turn a golden brown add the chopped piquillo peppers. Give it a good stir and cook at a low heat for 5 minutes. Then add the brown sugar, stir and let it cook for another 5 minutes.

Sauté onion and the last garlic clove in a pan with Noor Oil at a low heat. Once the onion is transparent, add the rice and sauté for a couple of minutes. Incorporate the ink and the stock, give it a good stir and let it cook until all the stock is absorbed and the rice is perfectly cooked.

The last step is to fry the eggs. Heat 1 tbsp Noor Oil in a small pan. Wait until the Noor Oil is hot enough, without letting it smoke and fry one egg at a time. Season the eggs and keep it aside.


Use a plating ring, add a first layer of black rice, some piquillo peppers on top of that, and finish with the egg. Remove the ring. Viola your Black rice, piquillo pepper & egg timbale is ready. Enjoy!

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