Meal Type: Accompaniment, Tapas, Lunch
Cook time: 4 Minutes
Servings: 5 as part of a range of tapas
Bright, healthy, tasty, and probably the quickest tapas dish you will ever make! These vibrant and delicious Padrón peppers grown in Galicia in the North of Spain are a mild little green pepper to be enjoyed whole, straight from the pan with a chilled beer alongside. But watch out, you might be the one to find the hot and fiery one (they say there is one on every plant!), ¡delicioso!
You may need...
- Sauté or frying pan
- Serving plate
- Drizzle the olive oil into a sauté or frying pan and heat on the boiling plate until almost smoking.
- Add the whole peppers to the pan, they should begin to sizzle and jump about immediately.
- Fry for 3-4 minutes, tossing occasionally, until the start to blister and wilt a little (I prefer them to still have a little crunch, but if you want to soften them more just fry for an extra minute).
- Transfer from the pan to a serving dish and sprinkle generously with the flakes of sea salt.
- Serve hot and whole, picking them up from the storks and biting into the sweet, tangy, salty pepper, ¡perfecto!
Recipe Tips:These should definitely be prepared at the last minute, in front of your guests for extra theatre, with the beer chilled, poured and ready to go!
This recipe was submitted by Blake & Bull community member Heather:
¡Hola! I am Heather, a passionate enthusiast of all things Spanish and an experienced cook and teacher running Talking Tapas (a Spanish cookery and language school) from my home in the beautiful Wiltshire countryside.
I believe that the culture of tapas is one we can all benefit from – quick, delicious recipes and dishes to share with our loved ones over a glass of vino, ¡perfecto!