Next up on the subject of tapas, how about we get some cheeky padron peppers on the go?
I call them cheeky because despite being a really mild pepper from the capsicum family, 10 – 20% of the peppers grown can be surprisingly hot.
I’ll never forget the time I was in Mallorca with my wife’s parents.
I cooked up a batch of these for that very reason and to have a bit of fun with them.
Problem for us was that every single pepper was super hot and had us all crying over the meal that I had cooked up.
Thankfully, these store bought peppers were far less hot. They added a little green freshness to the meal that takes away from some of the bigger and richer flavours.
- 135g pack of Padron Peppers
- 1 tbsp Olive Oil
- 2 tbsp Extra Virgin Olive Oil
- Heat your oven to 180°C and spread your padron peppers in a baking tray evenly.
- Add the 1 tbsp of olive oil coat the padron peppers in the oil as much as possible.
- Place the baking tray with the padron peppers in the oven and leave for 5 minutes to get them warmed through.
- Turn the oven off and pop the baking tray in the padron peppers under a hot grill for a further 10 to 15 minutes – turning occasionally.
This will char the skins and give them plenty of colour
- Lay the padron peppers on a plate and coat in the extra virgin olive oil as well as the flaked salt.
- Serve and enjoy – watch out for those cheeky hot ones.
Any other pointers?
An alternative method of cooking these peppers up is to flash fry them in a really hot pan to create the charred effect and cook them through in just as quick time.
With everything I had on the hob, I was glad to bang them in the oven\grill and forget about them for 10 minutes.
Once fried in a pan, plate them up and add the flaked salt and extra virgin olive oil as normal.
I was able to pick a pack of these peppers up in one of the larger Asda stores.
I’m not sure if they are a special thing or not, but they are worth the effort and make a great talking point.
Especially if one of you is unlucky enough to get a bunch of the spicy ones.