Pic of Chorizo stuffed Padr贸n peppers

Chorizo stuffed Padr贸n peppers

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Chorizo stuffed Padr贸n peppers

Starter Serves 2 15 min
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 of our homemade chorizo these are the perfect partner to an ice cold beer.


  • 2 cooking chorizo sausage
  • olive oil
  • 200g Padr贸n peppers
  • sea salt


Prep time: 5 min
Cooking time: 10 min
  • Step 1

    Remove the skins from the chorizo and crumble the meat. Fry it in a little olive oil until cooked.
  • Step 2

    Cut a slit in the side of each pepper and stuff them roughly with the cooked chorizo.
  • 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.

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