When I visited Spain a few years ago, this Padron Pepper dish was my absolute favourite tapas. It’s a simple dish, just quickly fried and topped with salt, but so delicious. Also, there’s a little surprise sometimes, as some are hot and some are not. Most of the peppers are mild tasting, but once in a while you get the surprise of a very hot pepper – I always hope I’m going to be the lucky one who gets the hot one!
This dish is really simple to prepare, but there is a difficult part, and that is finding Padron peppers in Vancouver. The other day I was out with a friend, and as we parted ways she pulled a bag of Padron peppers out to give to me. I was so excited by this gift, and soon fried them up to enjoy with a friend.
What you need:
- padron peppers
- good quality extra-virgin olive oil
- coarse salt or fleur de sel
What you do:
- Wash and dry the peppers.
- Heat a frying pan to medium high heat and pour in a glug of olive oil.
- When the oil is hot, add the peppers, allowing them to blister but not blacken, on each side. This should only take a moment or two.
- Crack salt over the peppers while they are still in the pan if you are serving them in the frying pan, or place them on a plate before salting.