Padron Peppers with Smoked Paprika Crumb Recipe - Great British Chefs

Step 1

Begin by making the ajo blanco dip. It's fine to make it on the day, but this puree benefits from a day sat in the fridge for the flavours to settle into each other. Place the grapes, garlic, almonds and bread into a blender and blitz until smooth. Taste and season with salt, fresh lemon juice and sherry vinegar

Step 2

Toast the breadcrumbs in a hot dry pan until golden, then mix in a pinch of smoked paprika, along with a splash of oil and a pinch of salt

Step 3

Place a frying pan over a high heat and once smoking, add the padron peppers and red grapes. Leave until starting to char a little then toss in the pan a little. You may need to work in a couple of batches if your pan isn’t big enough

Step 4

Cook for 3–4 minutes – the skins will just beginning to char and blister. Season with flaky salt and a splash of sherry vinegar

Step 5

Serve up hot with the dip and a sprinkling of paprika breadcrumbs