Blistered Padron Peppers
By OcadoLife
Published on 11 August 2022
Add 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.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.