Padron peppers with smoked paprika crumb and grape ajo blanco

20 minutes


Grape ajo blanco

  • 100g of blanched almonds
  • 1 garlic clove
  • 250g of green grape, (seedless) plucked from the stalks and washed
  • 1/2 slice of sourdough bread, crusts removed (about 15g)
  • lemon juice
  • sherry vinegar
  • salt

Smoked paprika crumb

  • 1 1/2 tbsp of Panko breadcrumbs
  • olive oil
  • 1 pinch of smoked paprika
  • salt

Padron peppers and grapes

  • 200g of Padrón peppers
  • 100g of red grapes, (seedless) plucked from stalks and washed
  • olive oil
  • sherry vinegar
  • flaky sea salt


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
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
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
Cook for 3–4 minutes – the skins will just beginning to char and blister. Season with flaky salt and a splash of sherry vinegar
Serve up hot with the dip and a sprinkling of paprika breadcrumbs