Pimientos del Padron is a small green pepper. In Spain the peppers are grilled or fried until blistered all over and served with salt. They can be either sweet or very hot. Be forewarned, they are known as ‘Russian roulette peppers’ so beware of the occasional very hot one.

250g Padron peppers

¼ cup extra virgin olive oil

sea salt, to sprinkle

Heat about 2 tablespoons of olive oil in a cast iron pan over a very high heat. Add the padron peppers and cook for about 3-4 minutes, turning often, until blistered all over.

Transfer to a serving plate and sprinkle with sea salt. Drizzle with some extra virgin olive oil, if desired.

Alternatively, the peppers can be cooked over a barbecue grill. Pre-heat a barbecue grill to high. Spread the peppers in a single layer over the grill. Cook for about 3-4 minutes, turning often, until blistered all over.

Recipe by Fiona Hammond, March 2024.