Padron peppers are amazing! About 1 in 10 of the lovely little fellas are hot – the rest as mild as a bell pepper. The fatty chorizo releases so much flavour when cooked that the peppers end up coated in that tasty chorizo goodness.
Pop 3 bits of chorizo and 2 padron peppers onto each skewer as Roccbox comes up to temperature and preheat a cast iron pan.
When nearly smoking hot, add 2 lugs of olive oil and a little sale to the pan and pop the skewers in the pan.
Cook for around 3-5 minutes turning and rotating the skewers as required. The peppers should blister and black when ready.
Pop onto a serving plate, drizzle with a bit more extra virgin olive oil, sprinkle over a little sea salt and serve immediately.
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