Blistered Padrón Peppers with Almond Romesco
Peppers blistered in a hot pan until they collapse and char, dipped into a smoky, nutty romesco. A little tapas plate that is quick to cook and big on drama.
- Vegan
- Contains nuts
- Contains gluten
Method
For the romesco, blitz the roasted peppers, almonds, bread, garlic, paprika and vinegar in a food processor. With the motor running, trickle in the olive oil until thick and spoonable. Season with salt and set aside.
Heat a large frying pan or cast-iron skillet over a high heat until smoking. Add the oil and the peppers in one layer.
Cook for 4–5 minutes, turning occasionally, until the skins blister, blacken in places and the peppers go slightly collapsed.
Tip onto a plate, sprinkle generously with flaky salt and squeeze over a little lemon.
Serve hot with the romesco alongside for dipping.
Serving ideas
Great as part of a tapas spread with tortilla, cured meats and olives. The romesco keeps for four days in the fridge and is fantastic on grilled fish or vegetables.
•Variations
Make it yours
Other peppers
Use shishito peppers or thin slices of sweet pointed pepper.
Nut swap
Use hazelnuts or walnuts for a different character.
Add cheese
Crumble over a little aged manchego or feta.
