"Os pementos de padrón, uns pican e outros non"
Padron Peppers are currently stocked at Waitrose (£1.99 for a 130 g bag), this is where I bought mine last week, but keep your eyes peeled if you see any Spanish stalls, shops, supermarkets in your daily travels. They are a very seasonal produce and, in fact, they are ideal for summer tapas so make sure you grab a bag soon or you may have to wait until next year.
They are very easy to prepare:
1. Heat olive oil in a frying pan. The bag says 30 ml, I use my "ojo de buen cubero"* skills and calculate myself as I pour.
2. Add the peppers and fry over a medium heat for about 4-5 minutes, stirring them or shaking the pan (if you're less clumsy than me) every once in a while, until you see that the skin of the peppers blisters and they appear to be shrinking (the bag said something like gentle heat for about 3/4 minutes but I don't agree, a gentle heat isn't enough).
3. Serve with Spanish flair in a pretty or manky dish, it doesn't matter, sprinkle with sea salt (in the UK I like using Maldon). The salt should be noticeable, I know it may not sound like the best for your heart but the fact that this will lift your spirits will cheer your ticker right up.
|Padrón Peppers in a Sargadelos dish, typical Galician pottery.|
If you want to read more about the food of my homeland, Galicia, step this way.
Maria aka Feisty Tapas
*A ojo de buen cubero: A Spanish expression meaning to do something by guessing.