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Chorizo and Padron Peppers
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
Published 2026
This is a neat way to combine two of my favourite tapas into one much more substantial snack. Less washing up too. If you like to dip, serve with Aioli If you can’t find mini cooking chorizos, just slice up a large one – the cooking time will be a little less.
Ingredients
190 g 260 g - flaky sea salt
Method
Heat a large frying pan over a medium heat and add the chorizo. Cook, turning regularly, until they are deep golden brown all over and have released plenty of red oil, about 10 minutes. Put the chorizo on a plate to rest but leave the oil in the pan.
Return the pan to a medium-high heat and add the padron peppers. Season generously with flaky sea salt and cook, stirring regularly, until