Spanish padron peppers are readily available in good supermarkets and specialist delis these days, as are cocktail cooking chorizos.
2tbsp olive oil
8-10 mini cooking chorizo or 2-3 large ones
200g padron peppers, washed
4 slices of focaccia or sourdough
Halve the mini chorizo lengthways or slice the larger ones. Heat the olive oil in a frying pan and cook the chorizo on a low heat for 4-5 minutes, turning them as they are cooking.
Add the peppers to the pan with the chorizo and continue cooking for a few minutes, turning as they are cooking until they soften a little.
Meanwhile, toast the bread and serve the chorizo and peppers spooned on top.