One of the simplest Spanish delicacies is a tapa called Pimientos de Padrón, small, flavorful green peppers that are blistered in olive oil over high heat and sprinkled with coarse salt. That’s it.

Here's how to cook padron peppers by the head chef of London tapas restaurant The Salt Yard. How Canada is positioning itself on Greenland knowing it could be next Air Force One turns around shortly ...

Heat a heavy based frying pan over a high heat. Wash the padron peppers and add them to the pan. Let them cook, tossing them every few minutes. You want them to char and blister a bit all over. When ...