Padron peppers
Use a good-quality extra virgin olive oil for drizzling here if you can - the oil used for frying can just be a basic, light olive oil or even vegetable oil.
Ingredients
- Olive Oil30 ml
Instructions
4 steps- 1
Heat the olive oil in a large (preferably cast iron) frying pan over a high heat. When the air above the oil starts to shimmer and the pan is too hot to comfortably hold your hand over, add the padron peppers.
- 2
Cook on one side for 1 minute, or until the skins to start to blacken and blister, then turn over.
- 3
Cook for a further minute then continue to cook, shaking the pan regularly, for another 2-3 minutes, or until the peppers are blistered all over but have softened to the point that they are just tender.
- 4
Remove from the pan and drizzle over the extra virgin olive oil. Sprinkle over a generous pinch of flaky sea salt. Serve immediately or at room temperature.
Nutrition
1 serving ≈ 65 g
Nutrition values are estimates. - means data is unavailable.
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