Here's how to cook padron peppers by the head chef of London tapas restaurant The Salt Yard.
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00:00 Hi, my name is Joe.
00:00 I'm the head chef at Salt Yard Restaurant,
00:02 and today I'm gonna be showing you
00:03 how to do the perfect Padron pepper.
00:05 Padron peppers are traditionally Spanish tapas.
00:13 They are very commonly used at the very beginning of a meal,
00:17 and I'm gonna show you how to cook them at home.
00:20 So the first thing to do is take a handful of peppers
00:25 and coat them in oil.
00:28 (upbeat music)
00:30 You need to heavily season them with rock salt.
00:35 It's really important you use the Maldon sea salt
00:38 or a really nice flaked salt.
00:40 You want to taste the salt while you're eating the peppers,
00:42 and the seasoning and flavor of the rock salt
00:45 is so much better than table salt.
00:46 A little sprinkle of pepper,
00:48 and mix it together with your hands.
00:51 And then they're ready to fry.
00:57 The trick with Padrons is to make sure the pan
00:59 is as hot as it possibly can be,
01:01 making sure the oil is smoking,
01:03 and then we add the Padrons in.
01:04 Once the Padrons are blistered and burnt around the outside
01:22 and slightly soft to touch, we're ready to go.
01:25 Be careful 'cause they do split in the pan
01:28 and will spit at you.
01:30 I'm gonna take them from here.
01:33 And just the last thing to do,
01:50 season it with a little bit of salt.
01:52 And there we have it, Padron peppers.
01:54 (upbeat music)
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