A recipe from Heat: Cooking With Chillies, The World’s Favourite Spice by Kay Plunkett-Hogge
These gorgeous green peppers come from the Padrón region in north-west Spain. They are so simple to prepare and fabulous as an accompaniment to a chilled glass of manzanilla sherry. A note of caution: the majority of these peppers have a rounded, sweet flavour… but, every once in a while (about one in 15), one comes along and stings you with its fieriness.
Serves 4, as tapas
3-4 tbsp olive oil
300g (10 ½oz) padrón peppers
Grated zest of ½ lemon
- Heat the olive oil in a heavy-based frying pan over a medium-high hob. When it’s hot, add the peppers – you may need to do this in two batches – and fry them, turning occasionally, so that they start to blister slightly. How long this takes depends upon their size, but it shouldn’t be longer than about 5 minutes.
- Remove the pan from the heat and scoop the peppers on to kitchen paper for a couple of seconds to remove the oil, then put them on to a platter. Sprinkle with plenty of sea salt and the lemon zest, and serve immediately.