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Chorizo stuffed Padrón peppers
These little treats grow on our farm in France. Common in Spain as a tapas bar staple, quickly fried and thrown with sea salt. They are generally mild but every so often the odd one packs a real punch, it adds a roulette-style risk to your snacking. Stuffed with some chorizo these are the perfect partner to an ice cold beer.
Ingredients
- 2 cooking chorizo sausage
- olive oil
- 200g Padrón peppers
- sea salt
Method
Prep time:
5 min
PT5M
Cooking time:
10 min
PT10M
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Step 1
Remove the skins from the chorizo and crumble the meat. Fry it in a little olive oil until cooked.
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Step 2
Cut a slit in the side of each pepper and stuff them roughly with the cooked chorizo.
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Step 3
Fry the peppers, in the fat that remained from cooking the chorizo, until lightly blistered by the heat. Season with a little sea salt and serve hot.
