Spanish Padrón Pepper Air‑Fryer Recipe Gains Popularity

A new method for preparing the classic Galician snack of Padrón peppers uses an air fryer and a teaspoon of olive oil, producing a crisp texture with far less grease than traditional deep‑frying. The technique calls for thorough drying of the peppers, a low cooking temperature of about 150 °C, and vigorous mixing with the oil to ensure even coating.

Another Spanish‑style dish pairs fire‑roasted red peppers with high‑quality ventresca tuna or bonito. The peppers are charred over wood (or in a hot oven), then steamed briefly to loosen the skin before being peeled, seeded and sliced. The slices are dressed with extra‑virgin olive oil and sea salt, creating a smoky, salty accompaniment to the buttery ventresca.