Tapas 101. Along with Patatas Bravas, Padron peppers are one of the more popular Tapas, we first ate some of these great peppers in Vegas at this place:
We enjoyed them a few times since, but never as frequent as during our trip to Spain last week. Plus we brought some back, as they are an easy to prepare appetizer. Not too hot, they are eaten as a whole, seeds included.
All it takes is a pan with a bit of very hot olive oil, roast the peppers for a couple of minutes all around, until they blister, sprinkle with sea salt and they are ready to serve.
Hopefully I can find a supplier here in France. Though close to the region where they are from, I have yet to see Padrons at any market.
FROM NORTHERN SPAIN ORIGINALLY
PLENTY FOR TWO
QUICK FRY IN VERY HOT OLIVE OIL
UNTIL THEY BLISTER ON ALL SIDES
SERVE WITH SEA SALT
NOT MUCH LEFT