Friday evening … the beginning of the weekend and so the best evening of week. Yesterday we decided to celebrate it with a glorious meat feast, chorizo and steak on the same plate!
Until recently I had never even heard of padron peppers, and had only tried them once before … and only because my local supermarket stocks them. If you have a recipe with padron peppers you would like to share, do leave a comment!
It’s a new recipe that I found in The Sunday Times recently, and it won’t be the last time I make it. We had the peppers with a steak and corn on the cob. I’m aware that corn is not low carb but I do eat it once in a while, and savour it.
1 tbsp olive oil
250g padron peppers
50g toasted almond halves (shelled)
1 bay leaf
150 ml (1,5 dl) white wine
A handful of chopped flat-leaf parsley
Heat 1 tbsp of olive oil in a frying pan and add the whole padron peppers. Fry quickly, until they start to char, then sprinkle over the toasted almonds, and give the pan a good shake. Tip into a bowl, season with a little salt and set aside.
Add the chorizo to the pan and fry until it is turning golden, then turn the heat up and add the bay leaf and white. Reduce by three-quarters.
Return the padron peppers to the pan, add the parsley and mix well.