Fried Padrón Peppers

• 6 tbsp olive oil
• 200 g/7 oz pimientos de Padrón

Heat the olive oil in a large frying pan. Add the peppers and cook over a high heat until they begin to blister and colour. Place the peppers on a serving plate using a slotted spoon to drain off the excess oil. Serve at once sprinkled with salt.

And

These peppers are usually eaten with fingers as a bar snack or appetizer but could also make a fantastic accompaniment to grilled