I recently enjoyed this dish in a tapas restaurant and had to share. It is the epitome of simplicity but brings quite a risk with it as well. This dish is a staple on Spanish tapas menus but finding it outside of their borders can prove tricky due to the limited popularity of the pepper globally.
Peppers from Padron are generally mild and well suited for frying. The fun part comes in the fact that one in every handful is going to be hot. There is no specific formula but numbers range from 1 in 5 to 1 in 10. My dish thankfully contained just the mild versions but I’d love to see what sort of heat they bring.
The recipe itself is simple. Heat olive oil in a pan and add the peppers (stem on). Once they have blistered and browned, remove from the oil and pat dry with a paper towel. Add a generous pinch of course sea salt and enjoy. I assure you that you’ll be going back for more.