Padron peppers
A Spanish classic, these blistered little peppers offer an unbridled taste of sunshine on a plate and can be cooked from scratch in an instant. Just watch out for the occasional hot one…
Ingredients
Method
- Place a large frying pan over a high heat and add the olive oil. Once shimmering hot, tip in the padron peppers and cook for 3-5 minutes, tossing regularly, until blistered all over.
- Squeeze over the lemon juice, add a big pinch of salt and transfer to a serving dish. Enjoy as part of a larger array of tapas dishes, or alone with an ice-cold glass of sherry.
