This is a simple and devastatingly effective Spanish tapas.
• 20 pimientos de padrón (these are the smallish green peppers you’ll see in most local supermarkets. Look for the freshest ones you can, firm with unwrinkled skin).
• Coarse sea salt (or even better flor de sal flakes).
• Olive oil (enough to fill a smallish frying pan to a finger’s depth).
Wash the peppers and dry them well. Heat the olive oil to medium heat in a small frying pan, then add the peppers. Fry, turning frequently, until their skins start to blister and brown.
Drain on kitchen paper and serve immediately, sprinkled with salt.
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