by Martin Bailey
You’ll find these wonderful green peppers widely available in Spain from July to September when they’re in season. Look out though; some are hot and some are not.
200g fresh padron peppers
50ml Spanish olive oil
Flakes of sea salt
1. Heat the oil in a pan to its smoking point.
2. Carefully add the peppers, the oil will spit a bit at this point so have a lid ready.
3. Fry quickly so the skin blisters and the peppers soften. This should take a minute of so.
4. Drain on kitchen paper.
5. Sprinkle sea salt flakes over the peppers.
6. Eat immediately.