Saturday, 23 July 2011

Pimientos de Padron

 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


  1. Oh, the way you describe it makes my mouth water! Nice photography too!

  2. Did you get any hot ones? As we say in Spain, "pimientos de Padrón, unos pican y otros no".
    I love them, too.