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Blistered Padron Peppers are not only delicious, but you also get to play a very unconventional game of roulette. Whilst most of these little gems have all the fire power of a green bell pepper, every now and again you’ll come across one that has a little more kick to it, and believe me you’ll know! But please do not be discouraged – it is well-worth the risk! We have freshened up this definitive tapas dish with lemon zest and smoked sea salt.



150g Padron Peppers

1 Lemon, zested

1 Generous Lug of Extra Virgin Olive Oil

Generous Pinch of Smoked Sea Salt


1. Place one large frying pan over a high heat and add the olive oil. The pan should be smoking hot.

2. Carefully add in the peppers and cook each side of the peppers until well blistered. This shouldn’t take any more than 2 minutes.

3. Remove from the heat and add in the lemon zest and season generously with the smoked salt. Toss the peppers in the pan until evenly coated.

4. Transfer the peppers to a serving dish and season again with some more salt. Serve immediately.


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