Image from Gastroplod
A - ha! Little green capsicums saturated and squelched from the heat of the pan and olive oil, so that your flesh intensifies and sweetens. Once in the terracotta dish, I dive in with my hands, singling out a stalk and retrieve one, knowing already before it has hit my mouth how it promises to melt - first on my tongue are the coarse shards of saltiness, then the alchemy of dulcet pepper and demi-chilli flavours and it's slippery shape lends to sucking and biting off at the point of the stalk.....satisfaction.
I have been craving these more-ish Spanish peppers and by the end of the week they were mine : ) I love Spanish tapas and these are perfect appetisers with a cool drink. Small green peppers from Padron, fried in olive oil and sprinkled with coarse salt. Small Perfection!
For tapas in London - I liked Mar I Terra. Not style conscious, all the effort goes into the homemade tapas - in fact you have to walk down an inconspicuous side street, next to the railway arches in Southwark. But great for a bite after the Tate Modern or before seeing a play at the Globe.
You might like to read: Granada
You might like to read another simple homemade suggestion: french-dressing