• Cristina

Pádron Peppers in Less Than Five Minutes

The easiest starter you can make in the Iberian Peninsula is definitely the Pádron pepper. A variety of pepper from the A Coruña region in Galicia, it is about 3-5cm in size, usually green but sometimes also yellow or even red in colour. We found some beautiful ones last week at the farmers´ market and had to bring them home even if I am the first to admit they´re not necessarily my favourite veggie in the world. So one week in (they last very well in the fridge!) and here they are, becoming our #homemadeMonday recipe.




Ingredients

(serves two)


300g Pádron peppers

olive oil to season

coarse salt to season


Instructions


1. Fry (or grill) the Pádron peppers in a dry no-stick pan until they become slightly soft (but no longer than 5 minutes). Note: some recipes fry them in olive oil but I prefer them less moist and heavy so I fry them in a dry pan.



2. Transfer to a plate and watch as the peppers shrink - it´s a fascinating sight.


3. Season with olive oil and coarse salt. We used a red wine coarse salt we bought on our latest wine tasting and which is perfect for fried dishes. Enjoy with a glass of red wine!


Bon appétit,

C.

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