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Padrón Peppers with Crispy Chorizo Crumbs

Padrón peppers are popular with tapas lovers and add a little fun to your meal – they’re mostly mild and sweet, almost like a bell pepper but every so often you get a hot one! If you fancy making one of the most simple but flavourful Mediterranean recipes imaginable, you can find them in delis and even some larger supermarkets. Enjoy with an ice-cold beer or a chilled white wine.
  • 20 minutes
  • Prep time10 minutes
  • 6 portions
recipe image Padrón Peppers with Crispy Chorizo Crumbs


  • 50 grams chorizo picante
  • 25 grams stale bread
  • 1 tbsp fresh thyme leaf
  • 25 grams Bertolli Originale buttery spread
  • 400 grams Padron peppers
  • sea salt to serve

Nutritional facts

Energy (kcal)84 kcal
Energy (kJ)352 kJ
Protein (g)2.9 g
Carbohydrate incl. fibre (g)5.0 g
Carbohydrate excl. fibre (g)3.8 g
Sugar (g)1.7 g
Fibre (g)1.2 g
Fat (g)6.0 g
Saturated fat (g)1.8 g
Unsaturated fat (g)3.8 g
Monounsaturated fat (g)2.4 g
Polyunsaturated fat (g)1.5 g
Trans fat (g)0.0 g
Cholesterol (mg)7 mg
Sodium (mg)151 mg
Salt (g)0.38 g
Vitamin A (IU)159 IU
Vitamin C (mg)0.3 mg
Calcium (mg)13 mg
Iron (mg)0.32 mg
Potassium (mg)40 mg


  1. Dice the chorizo into 1cm pieces. Place the chorizo and the bread into a food processor and blitz to make fine crumbs. Stir in the thyme leaves.
  2. Warm a large, attractive frying or paella pan over a high heat. Add the chorizo crumbs and cook for 2-3 minutes, stirring often until golden and crisp. Spoon onto a plate and keep warm.
  3. Return the pan to the heat and add the Bertolli. Add the peppers and stir-fry for 3-4 minutes until softened and starting to colour.
  4. Sprinkle over the crumbs and some sea salt, toss together and take the sizzling pan to the table to serve. A chilled beer or glass of white wine is all you need to complete this tasty tapas.