Another simplified Spanish recipe by Chef Nick! And it’s hard to get more Spanish than this. All you need is one frying pan and you are set!
INGREDIENTS
Padrón peppers
Chorizo
1–2 shallots
1 garlic clove
Olive oil
Salt
Fresh chives
Fresh parsley
Lemon
METHOD
- Finely chop the chorizo. Thinly slice the shallots into rings and finely slice the garlic clove.
- Place a pan over medium–high heat. Add the chopped chorizo to the dry pan and begin rendering the fat, stirring frequently.
- Continue cooking the chorizo until the fat has rendered and the chorizo starts to crisp.
- Add the sliced shallots to the pan and stir well to coat them in the chorizo fat.
- Add the sliced garlic and cook everything together for about 5 minutes, stirring often, until the chorizo is crispy and aromatic.
- Remove the chorizo mixture from the pan and set aside.
- Add a little olive oil to the same pan and increase the heat. Add the padrón peppers — if they crackle immediately, the pan is hot enough.
- Season the peppers with salt and allow them to sizzle. Shake the pan occasionally to move them around and colour all sides evenly.
- Cook until the peppers blister and begin to shrink, being careful not to burn them.
- Return the chorizo mixture to the pan and stir everything together.
- Finish with chopped chives, chopped parsley, and a squeeze of fresh lemon juice.
- Plate up and serve immediately.
I hope you enjoy making this at home- Watch Chef Nick at work in our latest episode of Good Morning Spain!
