Pimientos de Padron

Serve these delicious peppers with drinks before dinner or as part of a tapas selection - chorizo , boquerones ( small anchovies in vinegar) manchego cheese, jamon Serrano and fresh figs are all good partners.

2 tablespoons of good extra virgin olive oil
Approx 300g of Pimientos de Padron, washed and drained thoroughly
Maldon sea salt
freshly ground black pepper

1. Heat the oil in a solid non stick wok or deep frying pan.
2. When starting to smoke add the peppers and stir fry until the skins start to blister.
3. Toss in the seasoning and serve immediately

You eat the whole pepper apart from the stem. Eating these are said to be like playing Russian roulette with food as every now and them a really hot one will be lurking in the pile. We ate tons of these on holiday this summer and didnt find a hottie. Delicous served with a glass or two of extremely chilled brut vintage cava.

Variations : drop a clove or two of crushed garlic in with the peppers and add (if you can take the heat) half a teaspoon of crushed red chilli in with the salt.