SPANISH STYLE PADRON PEPPERS WITH CHORIZO AND ALMONDS

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

Fixings

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

Strategy

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.

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