Pimientos de Padrón
These blistered padrón peppers are smoky, juicy, and lightly sweet, with crisped skins and a clean finish of flaky sea salt. They are one of the quickest and most satisfying Spanish tapas, perfect for sharing straight from the pan.
Ingredients
Para los pimientos
- 200 gpadrón peppers
- 15 mlolive oil
Para terminar
- 2 gflaky sea salt
Instructions
- 1
Rinse the padrón peppers and dry them very thoroughly with a clean towel. Any surface moisture will make them steam instead of blister, so take an extra moment to get them completely dry.
- 2
Heat a large heavy frying pan over high heat for 1-2 minutes until very hot. Add the olive oil and swirl to coat the pan.
- 3
Add the padrón peppers in a single layer. Cook over high heat for 4-6 minutes, turning occasionally, until the skins are blistered and charred in spots and the peppers have softened slightly but still hold their shape. Do not overcrowd the pan; the peppers should sizzle on contact.
- 4
Transfer the peppers to a serving plate immediately and sprinkle evenly with the flaky sea salt while hot so it adheres well.
- 5
Serve right away, ideally warm from the pan. Eat them whole, holding the stem as a handle.
Nutrition per serving
Notes
- •Use the widest pan you have so the peppers blister instead of steam.
- •Do not cover the pan; trapped steam softens the skins too much.
- •Pimientos de Padrón are famous because most are mild, but occasionally one is surprisingly hot.
- •These are excellent as a tapa with bread, olives, or grilled fish and meat.
Background
Pimientos de Padrón come from Padrón in Galicia, in northwestern Spain, where the small green peppers became a classic tapa. The dish is celebrated for its simplicity: hot oil, fierce heat, and coarse salt. Their popular saying is that some are mild and some are spicy, adding a playful element to eating them.
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