Padron Peppers

A Spanish classic: tender small peppers with crispy charred skin. Ready in minutes and perfect as a wine appetizer or part of a tapas spread.

Ingredients

• 1 tbsp Olive oil
• 500 g Padron peppers
• 1 pinch Sea salt

Instructions

1. Heat the olive oil in a large skillet over high heat. If using an air fryer, preheat it to 205°C for 3 minutes.
2. Place the peppers in the skillet and cook, stirring frequently, for about 5 minutes until they are blistered and lightly charred. The peppers should be tender with crispy, darkened skin.
3. Transfer the cooked peppers to a serving plate and sprinkle with sea salt. Serve hot, optionally with sauces or as part of a Spanish tapas menu.