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Blistered Padron Peppers

Blistered Padron Peppers

By OcadoLifePublished on 11 August 2022Add this dish to your summer tapas table or serve as a side – it's quick, easy and delicious. Spanish padron peppers are mild enough to eat whole but occasionally you might find a rogue hot one. Simply prepared, this recipe fries them in olive oil until the skins start to shrink and blister; you could also cook these on a barbecue.
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Time and servings

5 minsTotal time
4Servings
5 minsCooking time

Ingredients

  • 300 g of padron peppers
  • 2 tbsp of olive oil
  • 1 pinch of coarse sea salt

Method

  • Step 1

    Heat the olive oil in a griddle pan or wok large enough to fit the peppers in a single layer (or cook in batches in a large saucepan).

  • Step 2

    When hot, add the peppers and cook on one side for 1 min until blistered, turn over and continue cooking, stirring occasionally for a further 1-2 mins.

  • Step 3

    Transfer onto paper towels to remove excess oil before plating up. Sprinkle with sea salt and serve immediately.