Pimientos de Padrón (Blistered Padron Peppers with Sea Salt)
Ingredients
- 300 g Padron peppers
- 2 tbsp olive oil
- 1 tsp sea salt flakes
Nutrition (per serving)
- Calories
- 77 kcal
- Protein
- 0.8 g
- Carbohydrate
- 2.6 g
- of which sugars
- 1.8 g
- Fat
- 6.9 g
- of which saturates
- 1 g
- Fibre
- 1.3 g
- Salt
- 0.73 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Wash and thoroughly dry the Padron peppers — excess moisture will cause dangerous spitting in the hot oil.
- 2
Heat the olive oil in a large, heavy frying pan over the highest heat until it is just beginning to smoke.
- 3
Add the peppers in a single layer and cook for 3–4 minutes, turning once or twice, until the skins blister and char in spots.
- 4
Transfer immediately to a serving dish and scatter generously with sea salt flakes. Eat straight away while sizzling hot.
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