I love making paella and have several recipes that call for piquillo peppers. Several paellas ago, I found and bought a tin of them but they were a bit steep and frankly I didn't think they did much of anything to the dish.
Upon closer scrutiny these piquillos appear to be nothing more than roasted red peppers; hell, I can do that a damn sight cheaper with red peppers from the market and my trusty grill.
Can anyone tell me if I'm missing something about piquillo peppers? Are they prepared in a special way? Are they grown in a special area of Spain or other country?
Thanks for any education anyone can offer.