Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Small green Galician peppers blistered in hot olive oil and showered with flaky salt; most are mild, but the odd one bites back.
Side dish. Good with grilled steak, pork chops or griddled squid. Find a main
Equipment: Large heavy frying pan
Measures and names
Ingredients
- 200 g Padrón peppers, washed and patted dry
- 1 tbsp olive oil
- Flaky sea salt
Method
- Heat the olive oil in a large heavy frying pan over a high heat until shimmering.
- Add the peppers in a single layer and cook for 4-5 minutes, turning often, until blistered and charred in patches and just softened.
- Tip into a dish, sprinkle generously with flaky sea salt and serve immediately.
Swaps and tips
Make sure the peppers are completely dry before they go in the hot oil to avoid spitting. Eat them hot by the stalk; the stalks are left behind.
Easy variations
- Squeeze over a little lemon juice
- Add a sliced garlic clove for the last minute
- Sprinkle with smoked paprika
- Use shishito peppers if you can't find Padrón
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 1 g | 2 g | 1 g | 3 g | 40 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
