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Blistered Padron Peppers

Blistered Padron Peppers

Brought to you by: OcadoLife
5.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

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


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.

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