Padron Peppers

A must if you do tapas.

Recipe:

Heat oil over high heat in a suitable frying pan depending on the amount of Padron peppers. The peppers should fit in a single layer. Once the pan is hot, add the peppers. Don’t move or turn the peppers until they are blistered on first side. Now toss the peppers around so that the other areas get blistered. You have to toss them a few times around to get all sides nice and crisp.

To serve, transfer the peppers to a serving plate. Drizzle with extra virgin olive oil and sprinkle with coarse sea salt. Enjoy.

Chefs Tip

Always sneak a Jalapeno chilli into one batch, it is really fun watching.