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Salt & pepper Padron peppers
Preparation info
- Difficulty
Easy
Appears in
By Mark Diacono
Published 2014
This very fine tapas is almost not a recipe, it is so simple. It is best accompanied by a very cold beer. There’s a touch of Russian roulette about it – Padrons are mild and fruity when young, becoming hotter as they mature. You can eat a dozen that are gentle, then bam, a rogue with some heat. Delicious and plenty of fun.
Ingredients
Per person
A little 12 - Sea salt and freshly ground black pepper
Method
Heat a slick of oil in a wok or large saucepan over a very high heat until the oil begins to smoke, then add the peppers. Fry, flipping them as they begin to blister, and add salt and pepper as they cook. They should be ready in only a minute or two – blistered on all sides here and there.
Serve hot, well salted and peppered, with a cold beer.