Padrón peppers — small Spanish green peppers fried in olive oil until blistered and charred, then sprinkled with sea salt. A classic, moreish tapas — and the odd fiery one.
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Preparation
- Heat the olive oil in a large frying pan over high heat (or, if using an air-fryer, heat to 205C for 3 minutes). Fry the peppers, stirring frequently, for 5 minutes until blistered and wilted — they should be soft and slightly charred.
- Transfer the peppers to a serving plate and season with sea salt. Serve with dips or as part of a tapas spread.
