These wonderful small peppers are not surprisingly from Padrón in the very North West of Spain. They may not look appetising but they are delicious when served alongside other tapas dishes.
They are very simple to make, simply sauteed in a little olive oil until they start to blacken and collapse, and then topped with sea salt.
Most of them are lovely and mild, but be warned, there's always a hidden few that are surprisingly hot!
130g padron peppers
1 tablespoon of olive oil
Sea salt
- Heat a tablespoon of olive oil in a frying pan.
- Add the peppers and cook over a medium heat, moving the peppers around in the pan, until they start to blacken and collapse.
- Remove from the pan and top with some coarse crystal sea salt.
