Chorizo al Vino
A classic Spanish tapas dish of chorizo gently simmered in red wine until rich, glossy, and deeply savoury.
Pimientos de Padrón
Pimientos de Padrón is a classic Spanish tapas dish made by quickly blistering small green peppers in hot oil.
Most peppers are mild, but the occasional spicy one keeps things fun. Serve immediately with flaky sea salt and lemon for a bright, addictive sharing plate.
Ingredients
- Lemon optional wedges, to serve
- 300 g Padron Peppers washed and dried thoroughly
- to finish Sea Salt flaky
- 2 tbsp Olive Oil
Method
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- Heat olive oil in a large frying pan over high heat until shimmering.
- Add Padrón peppers in a single layer and cook 3–5 minutes, turning often, until skins are blistered and lightly charred.
- Transfer to a serving plate and season generously with flaky sea salt.
- Serve immediately with lemon wedges if desired.
Notes
Dry peppers well before frying to avoid oil splatter.
Cook over high heat so skins blister quickly without over-softening.
Serve straight away while still hot and glossy.
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