A customary formula from the Galician area of Spain rapidly changes these little peppers into an exemplary tapas dish.
Prepared IN
15
COOKING TIME
10
Planning TIME
5
SERVES
2
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
1
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.
2
Add 1 tablespoon of oil to the container, and when hot include the chorizo cuts. Cook the cuts for 2 minutes, turning partially through.
3
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.
4
Return the carmelized almonds to the dish, and add ocean salt to taste. Give the dish a last mix and serve.
