Patatas with chorizo and padron

 

I have always enjoyed the tapas way of eating, a little bit of this..a little bit of that, and there are some wonderful flavour combinations that can be found in Spain, this is my own little mix up of a few good things a la Hugh F-W.

One of my crops that has performed pleasingly well have been my 2 Pimientos de Padron chilli plants, I have lovingly nurtured these since spring, and they have struggled through the cold wet winter and are finally flourishing. I have had a few handfuls of these wonderful chillies, they had a great flavour, were a good size, and were quite cheeky in their chilli kick.

I made a lovely simple tapas dish by frying some cubed parboiled potatoes in extra virgin olive oil until nearly crispy on a high heat, tossing in some cubed chorizo, then the padron chillies with a little sea salt and pepper, cook until the padrons are starting to blister and brown and the chorizo releases it’s rich oils to flavour the potato. Finish with a little finely chopped flat leaf parsley.

Perfect enjoyed with a glass of Spanish Tempranillo.

 

3 responses to this post.

  1. Excellent peppers!

    Reply

  2. Love the photos!

    Reply

  3. That looks so damn good 😀

    Reply

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