Pimientos del Padron with chorizo
These small green peppers are traditionally served as a tapa with a drink. They're sweet and mild - until a bit later in the season, when every one in 10 is amazingly, surprisingly hot, and eating them is a game of Russian roulette. Some people like them cooked only until lightly blistered and still green, others love them soft and wilted - your call.
Ingredients
2 tbsp extra virgin olive oil
2 fresh chorizo sausages, sliced
400g padron peppers
1 tsp sea salt
Method
1. Heat 1 tbsp olive oil in a non-stick frypan, and fry the sliced chorizo on both sides until cooked, then remove to a warm plate.
2. Add remaining olive oil to the pan, and fry the peppers over medium heat for around 3 minutes until blistered.
3. Return the chorizo to the pan, toss well, scatter with sea salt and serve immediately with something delicious to drink.
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