Friday, 23 September 2011


Padrón peppers hail from Spain (pimientos de Padrón), which is where I first tried them about 20 years ago while on holiday in the hills of Andalucia, north of Malaga. They were served simply: fried in olive oil and sprinkled with sea salt. Most are sweet and mild, about every one in twenty is fiery and spicy. They are often served as a tapa. For many years, I could only buy them at Garcia and Sons, a Spanish supermarket down the grotty end of Portobello Road in W11, but recently Waitrose has started to stock them (presumably because they have become fashionable amongst middle-class foodies thanks, doubtless, to some TV food "sleb"). As they are seasonal produce, Waitrose will not always have them, so when they do, I always buy several packets. We often have them as a tapa with chilled white wine (or very cold fino sherry), or as an accompaniment to a Mediterranean or Indian meal. I have also recently come across a recipe for Padrón peppers in tempura batter on the Cook Eat Live Vegetarian blog, and the cafe next door to Garcia's does a tortilla with peppers and chorizo, which I'm going to make later as a light supper dish.

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