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Pimientos de Padrón
- Serves
4
as a pre-dinner nibble - Difficulty
Easy
Published 2013
One of the staple dishes of Spanish tapas, these little green peppers have a mild and pleasant flavour, but every now and then the odd one can exact a terrible ferocity. Platefuls do not last long, so buy lots when you find them in Spanish delis, as they are addictive and cook quicker than popcorn.
Ingredients
250 g 2 dessertspoons - coarse sea salt</
Method
Wash the peppers and drain them in a colander, then pat them dry with kitchen paper. Heat the oil in a frying pan over a medium heat and tip in the peppers. They should sizzle immediately.
Fry the peppers for approximately 5 minutes until well blistered and browned. Serve on a plate lined with kitchen paper, with the peppers scattered generously with chunky sea salt.
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