Photograph: Christian Barnett
- 150 g padrón peppers
- 150 g Marcona blanched almonds
- 1 tbsp olive oil for frying
- 2 tsp sea salt flakes
Fry the padrón peppers and almonds in a frying pan with a splash of olive oil for about 3 minutes, until the skin on the peppers is just blistering and the almonds are golden. Season with sea salt flakes, tip into a bowl and serve.
Kitchen secret: most padrón peppers are mild enough to eat whole, but the odd one is fiery hot, so beware!