Padron peppers
These wonderful small peppers are not surprisingly from Padrón in the very North West of Spain. They may not look appetising but they are delicious as part of a tapas alongside dishes such as Spanish meatballs, prawns in garlic, tortilla and patatas bravas.
They are very simple to make, simply sauteed in a little olive oil until they start to blacken and collapse, and then topped with sea salt.
Most of them are lovely and mild, but be warned, there's always a hidden few that are surprisingly hot!
130g padron peppers
1 tablespoon of olive oil
Sea salt
- Heat a tablespoon of olive oil in a frying pan.
- Add the peppers and cook over a medium heat, moving the peppers around in the pan, until they start to blacken and collapse.
- Remove from the pan and top with some coarse crystal sea salt.
