This is a simple and devastatingly effective Spanish tapas.
INGREDIENTS
• 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).
METHOD
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.
For regular updates, pictures and videos of Lanzarote be sure to like and follow our Facebook page “Gazette Life Lanzarote”.
