A customary formula from the Galician area of Spain rapidly changes these little peppers into an exemplary tapas dish.
1 pack Sainsbury’s Padron Peppers 135g
80g chorizo hotdog, cut in to 0.5cm rounds
50g Sainsbury’s Taste the Difference Marcona Blanched Almonds
1 tablespoon olive oil
Coarse ocean salt to taste
Spot a huge, shallow sided skillet over a medium warmth. At the point when hot, include the almonds and cook each side for 1 moment until softly seared. Eliminate the almonds from the skillet and put in a safe spot.
Add 1 tablespoon of oil to the container, and when hot include the chorizo cuts. Cook the cuts for 2 minutes, turning partially through.
Add the Padron peppers to the skillet and cook for 5 minutes. Turn the peppers as important to permit all sides to obscure and rankle. The chroizo cuts will brown and fresh.
Return the carmelized almonds to the dish, and add ocean salt to taste. Give the dish a last mix and serve.