Three ingredients and three minutes are all you need for this wonderful Spanish tapas dish.
Padrón peppers are always the first thing I order when I go for tapas so I’m always super excited when they hit supermarket shelves (I usually buy mine from M&S or Waitrose) and so I wanted to share my method for cooking them with you.
- 1 box Padrón peppers
- 2 tbsp olive oil, separated
- generous pinch sea salt
- Heat one tablespoon of olive oil in a large flat-bottomed frying pan until sizzling hot. Lay the padrón peppers in one flat layer.
- Leave the peppers for a minute and a half, or until they start to blister. Once they blister, turn them over and cook for 30 seconds. Toss the pan regularly after this until the peppers are blistered and beginning to blacken. Add a generous pinch of salt and toss to coat.
- Add to a serving plate and drizzle with one tablespoon of olive oil and another generous pinch of salt.
- Tuck in immediately.
I picked these Padrón peppers up at the Spanish food shop in Borough Market. I’d never been there before and I was super excited to discover it.
The peppers can touch in the pan but shouldn’t be in layers otherwise they won’t blister. Keep an eye on the pan because you’ll notice they pop as they blister and cook.
When they reach this point they’re done. Beautifully blistered and starting to blacken.
Sprinkle with salt and tuck in. I love how mild and sweet the peppers are usually but every once in a while you get a hot one; I’d never had a hot one before and I had three in this box!
Serve alongside some cured Spanish meats and cheese, or just snack on a bowl of them like I do!