Padron peppers
These mild Spanish peppers transform into addictive blistered bites when kissed by high heat and olive oil. The magic happens fast: in just minutes, their thin skins char and wrinkle while the flesh stays tender. Traditionally served at Spanish bars as pintxos, they're meant for communal eating, passed around while still warm. The real thrill is the occasional hot pepper that sneaks into the batch, creating a roulette of flavors from sweet to fiery.
Instructions
step 1 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. step 2 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..
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