I always keep on coming back to this tapas place. Cannot resist of course the Pimientos de Padrón! Great on a hot summer's day with a very cold beer. And when wintertime beckons, it transforms and becomes moorish pickings away from the chill. Food can be trans-seasonal too. Tsssk tsssk. Now... where to next to be fed before my next fashion week onslaught?? Mmmm.....
How to:
Ingredients:
125ml (1/2 cup) olive oil
250g or roughly 30 Pimientos de Padrón
Sea or rock salt to taste
Wash the peppers and dry them thoroughly
In a medium skillet, heat olive oil over a medium flame
Add peppers and fry, stirring well, until they blister and begin to turn brown (2 to 3 min)
Remove the peppers and pat them dry on a sheet of kitchen towel
Sprinkle with salt and serve
Enjoy!
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