The sun is here so eating and drinking outside whenever possible is the rule.
Sun + Alcohol + flies = Tapas.
What’s tapas then?
Apparently original tapas were the slices of bread or meat that drinkers in Spanish taverns used as a way to cover their wine and sherry glasses when not taking a drink. This nifty trick was deployed by bartenders to stop fruit flies from dive bombing and drowning in said drinks. Typically the meat used to cover the sherry was chorizo, which is rammed with salt and as a consequence made customers drink more. Due of this, bartenders and restaurant owners began creating a variety of snacks to serve with drinks, thus increasing their alcohol sales. The tapas eventually became as important as the booze with bars specialising in particular dishes, thus encouraging bar hopping round local establishments.
In this post we look at how to make a really easy dish that makes a good edition to a Tapas spread.
Pimientos de Padron
These little green peppers are available in Sainsburys at the moment and cost £1 per punnet.
Also known as roulette peppers, Padron peppers can be spicy – 1 in 10 are said to be up to chilli strength although I haven’t come across one for a number of years now. If you want the roulette element try adding a couple of green chilli’s (like jalapeno) or you could make it more obvious and add red chilli’s when cooking.
Wash the peppers and dry, add a smattering of olive oil to a frying pan and heat until really hot.
Add the peppers to the pan and allow the skins to blister and blacken slightly (don’t over burn) until the peppers start to collapse.
Remove from the heat and serve sprinkled with coarse sea salt.
Get your Padrons here:
or get the seeds to grow here: