I love the taste and texture of Padron peppers from Galicia in Spain once sautéed. There is a rumour that one in 10 is very hot, almost like chilli peppers. However, I have been cooking them for ten years now and have never had a hot one. I like to eat them on their own or with grilled meat or fish. Adding a little garlic and spinach works well, or even a little spice can work.
- 2 tbsp olive oil
- 500 g Padron peppers, leave the stalks on
- 2 cloves garlic, peeled and crushed
- 50 g fresh baby spinach leaves
- 1 pinch salt
- 1 pinch pepper
- Heat the oil in a wok or large frying pan.
- Add the peppers whole and cook until blistered on one side over medium heat.
- Turnover and blister again; don’t rush.
- Once blistered, add the garlic and sauté together well and season with salt and pepper.
- After a minute or so, add the spinach and wilt for 20-30 seconds.
- Serve straight away.
- These can also be chilled once cooked and eaten as a salad.
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