This isn’t really a recipe, but I’ve put it on here because they taste so good and are so easy to make. In Spain, the best peppers to use for this are the little pimientos de padrón (about the size of a jalapeño pepper). However, these are not always easy to get hold of in Cadiz (they are grown in Galicia and are, anyway, often snapped up by the catering trade). Alternatively, slightly bigger, thin peppers can be used. These are sold as ‘pimientos para freir’ and are the ones shown in the photo. The nearest thing in the UK are the long thin peppers you can get in Asian stores (although make sure you don’t buy green chillies by mistake).
500g of green peppers
plenty of olive oil for frying
coarse sea salt
Heat plenty of oil in a deep fryer or large, high-sided frying pan. When it is quite hot (but not smoking), fry the peppers in batches, turning after a minute or so. Remove to a plate and sprinkle with plenty of coarse sea salt.