Chorizo stuffed Padrón peppers

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Chorizo stuffed Padrón peppers

Name: Chorizo stuffed Padrón peppers
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2

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.

Ingredients

2 cooking chorizo sausage
olive oil
200g Padrón peppers
sea salt

Method

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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