Pan-fried guindillas

Pan-fried guindillas

Pintxo

By
From
Basque
Serves
4
Photographer
Laura Edwards

Guindilla is a chilli pepper traditionally grown in the Basque area. They have a lovely, mild flavour. This type of guindilla grows in the area of Ibarra in Gipuzcoa and they can grow as long as 5–12 cm. Harvested at the end of July, they have a beautiful green-yellow colour, but almost no heat. The most popular way that you’ll find the guindillas is in a jar preserved with wine vinegar, and they are used as a garnish in many different dishes. I particularly love to add them to pulses.

Nowadays, it’s also very popular to simply fry these lovely things, when the season comes around, just as you would with padrón peppers.

Ingredients

Quantity Ingredient
250g fresh guindillas
3 tablespoons olive oil
sea salt

Method

  1. Heat the oil in a frying pan. When the oil is hot, add the guindillas and sauté well for about 5–6 minutes.
  2. Continue until you see the skins are separating from the flesh, then take the chillies out, sprinkle with sea salt and enjoy with a nice cold beer.
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