Shallow Fried Padron Chilli Peppers

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As you all know friends, my husband enjoys his food and this totally inspires me to create, bake and make more new dishes.  I was really excited when he came home and was talking about his colleague & friend Nathan making tapas yesterday evening.  They both share a love of food and it’s wonderful as always, to share ideas and experience different cuisines.

The one tapas dish that stood out to me was the “Padron Chillies sprinkled in sea salt”.  Now being of Indian heritage, I adore chilli.  This fascination developed after getting married where all of a sudden I was able to eat as much sweet stuff and chilli, spicy stuff as possible.  Really tastebuds do change when you’re paired in a relationship!  You adopt each others tastes and are more open to trying new foods.

I am yet to make these tasty tapas chillies but Nathan was extremely kind to share his spread and most importantly his recipe.  The padron chilli is known as the Tapas Chilli Pepper ~ used commonly in Spanish cooking, these Padron peppers literally melt in your mouth, with a small amount saltiness and heat making them so very moreish!  They are used whilst green & immature and are very mild.  You really get to enjoy the flavour sensation without burning your palette.

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These had to be shared immediately and thank you very much Nathan for introducing us to them and for the mouth watering pictures!

INGREDIENTS

2 cups of Padron peppers
1-2 tablespoons olive oil
Sea salt for sprinkling

METHOD

Add olive oil to a very hot frying pan, when oil is hot and sizzling gently place the peppers into the oil

Cook and stir the peppers until the skin is blistered and the pepper soft

Remove the peppers from the pan, place on a plate and sprinkle with sea salt to taste

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