Padron peppers

Padron peppers

Pimentos padron

By
From
Lisbon
Serves
4
Photographer
Steven Joyce

I love just-charred padron peppers, covered in salt, partly for the slow ritual of biting them down to the stalk, which you then discard, and partly for the slight risk involved. Padron peppers are usually mild, but very occasionally they are incredibly hot – I’ve eaten a lot of padron peppers and only been caught out by a fiery one once...

Ingredients

Quantity Ingredient
olive oil, for cooking
250g padron peppers
flor de sal or other flaky sea salt

Method

  1. Place a wide pan over a high heat. Add a splash of oil and when hot, add the peppers, arranging them in a single layer. Leave for 3–4 minutes, allowing the peppers to blacken slightly, then turn each one. Cook for a further 2 minutes – the peppers should be just beginning to lose their shape, but not totally soft.
  2. Remove from the heat, tip into a bowl and sprinkle with flor de sal. Serve hot with cold beers or white wine.
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