← Nouns Cooking · Spanish

Ingredients

• 400 g Padrón peppers
• 2 tbsp extra virgin olive oil
• flaky sea salt

Method

1. Rinse the peppers and dry them very well; wet peppers spit in hot oil.
2. Heat the oil in a large frying pan over high heat until it shimmers. Add the peppers in a single layer (in two batches if needed).
3. Fry for 4–6 min, tossing now and then, until the skins blister and char in spots and the peppers collapse slightly.
4. Tip onto a plate, sprinkle generously with flaky salt and serve hot, eating them by the stem.

Tips

• The Galician saying "unos pican y otros no" means some are hot and some are not: there is no way to tell, which is half the fun.
• Shishito peppers are a good swap.

Sources

Written in our own words after cross-checking these recipes:

Spain on a Fork BBC Good Food