We really like tapas, and are always finding an excuse to have it. But what better excuse than your own homegrown padrons! We tried growing padrons last year, but it was a bit hit and miss whether you got a hot one or a mild one which made the whole experience a bit more like a game of roulette than we were comfortable with!
However, we tried a new variety this year, Boiron, and we’re pleased to say, so far so good. The padrons we had last week went from harvest to plate in less than an hour – you really can’t beat it!
After washing the padrons and drying them off, we fried them off in a little hot oil in a frying pan until they were blistered all over.
Last up, we tipped them on to some kitchen towel to get rid of any excess oil and then sprinkled with some sea salt before serving – perfect!
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