150gPadron Peppers (Spanish Pimientos de Padron)or whatever amount you want
sprinklesea saltI like Maldon Sea Salt
Instructions
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 tablespoon extra virgin olive oil
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 ¾ minutes but I don't agree, a gentle heat isn't enough).
150 g Padron Peppers (Spanish Pimientos de Padron)
Serve with Spanish flair in a pretty or manky dish, it doesn't matter, sprinkled with sea salt (in the UK I like using Maldon salt). The salt should be noticeable, I know it may not sound like the best for your heart but the fact that this will lift the taste of the peppers. It is how they're traditionally served, with a generous amount of sea salt.
sprinkle sea salt
Notes
This is an ideal side dish to have with other tapas or with a big salad like we did on Sunday with some of the leftovers of the Maple-Glazed Roast Chicken with Sesame Seeds I told you about the other day (that chicken goes a long way!).