TinyPadrn Chillies are fried and sprinkled with coarse salt. These are a popular tapas dish in Galicia in Northern Spain. They are really mild chillies, that melt in your mouth, but don't blow your head off! However, about 1 in 20 can be a little warm; a bit like Russian Roulette! My friend and fellow chef, Kevin Hague has been growing thesePadrn Chillies and seems to to have an inexhaustible supply - so expect more recipes! Serves 4.
- 500g Padrón Chillies
- 2 tbsp olive oil
- Sea salt flakes
- Wash and dry the Padrón Chillies and then coat them with olive oil.
- Fry in a non-stick sauté pan, until they are blistered and tender.
- Sprinkle with the sea salt flakes.
- Serve as a tapas dish or a snack with a cold beer. Yummy!