Time: 15 minutes
220 g padróns
1 tbsp olive oil or vegetable broth
2-3 garlic cloves halved
A good pinch of Malden salt
1. Wash and dry your padrón peppers, leaving them whole.
2. Heat some olive oil in a large pan. (A cast-iron skillet is the best way to blister padróns as it holds heat evenly.)When the oil is hot, add the peppers and halved garlic in a single layer and cook a couple minutes either side until they become slightly shriveled and brown in patches.
3.Keep on a high heat; turning occasionally until their shiny skins are wrinkled and blistered.
4. Once done, remove from the heat. Serve warm with a good pinch of salt.