Padron Peppers
Blistered padrón peppers with flaky salt — two ingredients, endless reach-backs, the occasional fiery surprise.
- Total
- 35 min
- Serves
- 4
The simplest, most addictive tapa: padrón peppers blistered fast in hot olive oil until soft and charred, then showered with flaky salt. Most are mild and sweet — but every so often one bites back, which is half the fun. Two ingredients, two minutes, and a small plate nobody can stop reaching for.
Ingredients
- 1 tablespoon Olive Oil
- 500g Padron peppers
Instructions
- Heat the olive oil in a large frying pan over a high heat, or if using an air-fryer, heat to 205C for 3 mins.
- Fry the peppers, stirring frequently, for 5 mins until blistered and wilted. The peppers should be soft and slightly charred.
- Transfer the peppers to a serving plate and season with some sea salt. Serve with dips or as part of a tapas spread, if you like.
Nutrition (per serving)
- Calories
- 55
- Protein
- 0 g
- Fat
- 0 g
- Carbs
- 0 g
Adapted from bbcgoodfood.com. Rewritten and re-photographed by MealIdeas.
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