Padron peppers

Ingredients

• 1 tablespoon Olive Oil
• 500g Padron peppers

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Warm the olive oil in a wide frying pan set over a high heat. Alternatively, preheat an air-fryer to 205C for 3 mins.
2. Add the padron peppers to the hot pan and fry, turning often, for 5 mins until they blister and collapse slightly, with soft flesh and charred patches.
3. Tip the peppers onto a serving plate.
4. Scatter generously with sea salt while still hot.
5. Serve straight away, with a dip on the side or as part of a wider tapas spread.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.