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.
Subscribe to Independent Premium to bookmark this article
Want to bookmark your favourite articles and stories to read or reference later? Start your Independent Premium subscription today.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies