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
Better version
Blistered in olive oil and garlic, finished with flaky salt and lemon.
Per serving£1.10
Total cost£4.40
Time13 min
Ingredients for 4
- 250 g padron peppers , washed and dried
- 3 tbsp olive oil
- 2 cloves garlic , sliced
- 1 lemon , for squeezing
- flaky sea salt , to taste
Method
- Heat the olive oil in a heavy frying pan over a high heat.
- Add the peppers in one layer and fry for 6 to 8 minutes until blistered and slightly collapsed.
- Add the sliced garlic for the final minute, stirring so it gilds but does not burn.
- Tip into a serving bowl and squeeze over the lemon.
- Shower with flaky salt and serve hot.
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.
