Pimientos de Padron
Tertulia chef Seamus Mullen shares a quick recipe for crispy fried Spanish peppers, an authentic Spanish tapas dish.
Heat olive oil in a large cast-iron skillet until almost smoking. Add peppers and cook, stirring, until blistered, about 1 minute. Transfer to a paper-towel-lined plate to drain. Transfer to a serving bowl and sprinkle with salt; serve immediately.
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