Pimientos de Padrón

The Russian roulette of tapas: small green peppers blistered in olive oil and finished with flaky salt. Most are mild, one in a while is fiery - as the Galician saying goes, some are hot and some are not.

Ingredients

• 300 g Padrón peppers (or shishito if you cannot find them)
• 2 tbsp olive oil
• Flaky sea salt

Method

1. Wash and dry the peppers thoroughly - wet peppers spit in hot oil.
2. Heat the oil in a wide frying pan over high heat and fry the peppers for 3-4 minutes, turning, until blistered and collapsed on all sides.
3. Drain briefly, bury in flaky salt and serve immediately. Eat them whole by the stem.

Tips

• The pan must be properly hot: you want blisters, not stews.
• They wait for no one - fry them last, when everyone is already at the table.