Snacks
Spanish
SpanishPadron Peppers
Blistered Spanish peppers, mostly mild with the odd fiery one. The tiers move from a quick pan-fry to charred peppers with Manchego, Iberico crumbs and a drizzle of aged sherry vinegar.
Vegetarian
Gluten-free
Dairy-free
Nut-free
Budget version
Pan-fried in oil with a scattering of table salt.
Per serving£0.65
Total cost£2.60
Time10 min
Ingredients for 4
- 200 g padron peppers , washed and dried
- 2 tbsp vegetable oil
- salt , to taste
Method
- Heat the oil in a frying pan over a high heat until shimmering.
- Add the peppers in a single layer and fry for 5 to 7 minutes, tossing now and then.
- Cook until the skins blister and brown in patches and the peppers soften.
- Tip into a bowl, sprinkle generously with salt and serve straight away.
Equipment
The three ways, side by side
Budget
Pan-fried in oil with a scattering of table salt.
Better
Blistered in olive oil and garlic, finished with flaky salt and lemon.
Ultimate
Charred in good oil with Manchego, crisp Iberico crumbs and aged sherry vinegar.
