Padron Pepperswith Homemade Chorizo Aioli

Finely chop the Spanish chorizo.

Place the chopped chorizo in a skillet with 1 tbsp water and sauté over low heat for 8–10 minutes until softened, stirring occasionally.

Strain the mixture through a fine sieve, reserving the rendered oil in a bowl and setting the softened chorizo aside.

Add sunflower oil to the reserved chorizo oil until the total volume reaches 200 ml, mixing well.

In a narrow measuring cup, combine the egg, Dijon mustard, lemon juice, sherry (or white wine) vinegar, minced garlic, and salt.

Slowly whisk in the 200 ml of oil mixture, then blend with an immersion (stick) blender for 10–15 seconds, holding the base steady and lifting the blade gently while moving it up and down a few times to emulsify.

Stir in the smoked paprika and the fried chorizo pieces, mixing until evenly distributed to form a smooth aioli; set aside at room temperature.

While the aioli rests, toss the Padron peppers with 1 tbsp olive oil in a bowl, ensuring they are lightly coated.

Heat a grill pan or BBQ to high heat and cook the peppers for 2–3 minutes, turning occasionally, until blistered black spots appear.

Transfer the grilled peppers to a serving platter, sprinkle with sea‑salt flakes to taste, and serve alongside the chorizo aioli for dipping.