Eating Padron peppers is a little bit like playing a Russian roulette as 1 in 10 is pretty spicy! The other 9 are sweet and full of flavour and well worth the one spicy one. We are serving these with a salty and creamy manchego cheese, which complements the spicy and fresh peppers very well.
- 15-20 padron peppers
- 100-150g manchego cheese, sliced
- 1 tablespoon of runny honey
- Large pinch of smoked paprika
Heat a little oil in a pan until very hot
Add the peppers and blister them (until they start turning dark brown)
Pour onto a serving platter, drizzle with honey, sprinkle with the smoked paprika (or combine the honey with the smoked paprika for a dramatic sauce!) and serve with the cheese whilst hot