Pimientos de Padrón are green chilli peppers from Spain that are usually mild, but sometimes one of them can be very hot. They are very tasty, a bit like green bell pepper but better.
To prepare them, you only need neutral oil with a high smoke point such as grapeseed oil. Then serve them with good quality extra virgin olive oil and coarse sea salt.
Heat a generous amount of oil in a frying pan until it is smokingly hot. Notice the oil rippling in the pan!
It is a waste to use good extra virgin olive oil for this, because at such temperatures the oil would degenerate anyway.
Add the peppers when the oil is very hot.
Stir fry them over high heat until they are blistered and brown all over.
Allow them to drain on paper towels and blot with paper towels to remove excess oil.
Drizzle with good extra virgin olive oil and sprinkle with coarse sea salt. They can be eaten warm or at room temperature.
Orecchiete pasta with broccoli, fresh anchovies, sundried tomatoes, crunchy sautéed breadcrumbs, chile pepper, and parsley has loads of flavor and texture. Those sautéed breadcrumbs are a good alternative for cheese (which is ‘forbidden’ on a pasta dish with seafood) as it provides an interesting texture and is a good way to use up stale bread. If you can’t get fresh anchovies, you could substitute with mackerel. Most of the work of this dish is in cleaning the anchovies (which the fish monger will probably refuse to do for you), but it is worth it.