Traditional Spanish food that’s hard to find


There are two things on the specials board, one you may have seen but did not know what it was, the other is a new addition…

Pimientos de Padron

These are something we did not think we would be able to offer in our chosen home of England, Pimientos de Padron (Padron Peppers). But we have a supplier! As they come over from Spain and are seasonal, they won’t be around for long…

They are named after the village of Padron (pronounced by accenting the ‘o’) where they are traditionally cooked in Northern Spain,

although they are believed to have been brought over by Mexican monks in the 18thCentury.


Because of the variety in the heat of each pepper you can get from a single plant they are not widely used in cooking. While each one has the same delicious flavour occasionally one will have a fantastic warmth. Not a daft heat that makes your eyes water, cheeks flush and face melt, but a exciting warmth that accentuates their flavour.

Cooking the Tapas Pepper

Often referred to as the Tapas Pepper, they are picked while small and green (the larger and redder then the hotter they will be) and simply cooked with just sea salt and extra virgin olive oil, as the pepper itself does all the talking. These have been regularly eaten in the Villeages household, but as soon as we get a good supply they appear on the specials board.

Don’t be scared!

But don’t let the threat of a chilli twinge make you cower behind your Sangria, they are not like Indian chilli’s which can blow your head off. This is all about the taste sensation, an emphasis of flavour, once you have had one you will want more, regardless of whether you like your curries mild.


These are a delicacy in Spain but you will be lucky to find them anywhere in the UK. However, we have found an abattoir that saves these choice little cuts of meat form being… well… chucked in to be used for sausages… one person’s delicacy is in another persons  fry up!

When we get them they are on the specials board they are one of the first things to go. Clearly people have been listening to our Pablo raving about them.

And they are…?

Referred to as Sweetbreads in the English speaking world, they are a small part of a lambs throat (thymus gland to be precise), and are more often found in Turkish cooking or used in stuffing or pates. Latin American Countries often grill them but to fry them is unquestionably a true taste of Spain.

Again cooked simply, in just a little lemon, Garlic and Olive Oil, they are little flavour bombs, and easy way to make your impress friends with something delicious they will not have tried before.