Padron Peppers Tapas
Padron Peppers Tapas



  • 4 tbsp olive oil
  • 200g padron peppers
  • Sea salt
  • 100g iberico ham (or similar) to serve
  • Heat your frying pan until it’s really hot, and then add the oil. Add the peppers to the pan, and move them around until the skin is nicely blistered, and the flesh is cooked through. Sprinkle with sea salt, drain on kitchen paper, then serve on a platter with your charcuterie and crusty bread.
5 mins
6 serving
This recipe pairs perfectly with the Colab & Bloom Sangiovese 2019 from Fleurieu Peninsula, Australia.

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