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Blistered Padron Peppers
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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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Ingredients
- 2 tbsp olive oil
- 300g padron peppers
- 1 pinch 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.
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Napolina Extra Virgin Olive Oil 500ml
500ml£6.20
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