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
Ultimate version
Charred in good oil with Manchego, crisp Iberico crumbs and aged sherry vinegar.
Per serving£2.30
Total cost£9.20
Time22 min
Ingredients for 4
- 300 g padron peppers , washed and dried
- 3 tbsp extra virgin olive oil
- flaky sea salt , to taste
- To finish
- 60 g Iberico ham , finely chopped
- 50 g Manchego , finely shaved
- 2 tsp aged sherry vinegar
- 1 tsp smoked paprika
Method
- Fry the chopped Iberico ham in a dry pan until crisp, then lift out and reserve.
- Add the olive oil to the same pan and heat until just smoking.
- Blister the peppers over a high heat for 8 to 10 minutes, tossing, until deeply charred in places.
- Tip onto a warm plate and drizzle with the aged sherry vinegar.
- Scatter over the crisp ham crumbs and shaved Manchego.
- Dust with smoked paprika, season with flaky salt and serve at once.
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.
