Here's how to cook padron peppers by the head chef of London tapas restaurant The Salt Yard.
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00:00Hi my name is Joe, I'm the head chef at Salt Yard Restaurant and today I'm going to be
00:03showing you how to do the perfect pajon pepper.
00:09Pajon peppers are traditionally Spanish tass, they are very commonly used at the very beginning
00:17of a meal and I'm going to show you how to cook them at home.
00:20So the first thing to do is take a handful of the peppers and coat them in oil.
00:32You need to heavily season them with rock salt, it's really important you use the Maldon
00:37Sea Salt or a really nice flaked salt.
00:40You want to taste the salt while you're eating the peppers and the seasoning and flavour of
00:44the rock salt is so much better than table salt.
00:46A little sprinkle of pepper and mix it together with your hands and then they're ready to
00:57fry.
00:58The trick with padrons is to make sure the pan is as hot as it possibly can be, making sure
01:01the oil is smoking and then we add the padrons in.
01:19Once the padrons are blistered and burnt around the outside and slightly soft to touch, we're
01:25ready to go.
01:26Be careful because they do split in the pan and will spit at you.
01:30I'm going to take them from here and just the last thing to do, season it with a little
01:51bit of salt.
01:52And there we have it.
01:53Padron Peppers.