Piquillo Peppers have taken some historical journey.  Like all capsicum, the travelled from the New World  come from the region of Navarra, in northeastern Spain. Famous for their ntense red color and bittersweet, slightly spicy flavor. They are a tasty addiiton to Paella, or stuff them with tuna or crab salad for an easy tapa. They're also often used as a flavor base in lamb and beef stews, especially along with some smoked paprika. Sauteed quickly with olive oil and garlic they pair beautifully with roasted meats or even a simple omelet.