Pimientos de Padrón is a popular Spanish tapas dish featuring small green peppers from the Padrón region of Spain. These peppers are typically fried in olive oil until their skins blister, then sprinkled with sea salt, creating a simple yet irresistible dish. What makes Pimientos de Padrón exciting is their unpredictability – most are mild, but occasionally, you’ll bite into a surprisingly spicy one. This delightful dish offers a fun and flavorful eating experience, perfect for sharing with friends and family over a casual meal or as a part of a larger tapas spread. Enjoy the authentic taste of Spain with Pimientos de Padrón, a culinary adventure in every bite.
AuthorJulia ForesekCategoryAppetizers & Starters, Spanish, Vegan Specialties, VegetarianDifficultyBeginnerHeat the Oil:
In a large skillet, heat the olive oil over medium-high heat until it's hot but not smoking.
Cook the Peppers:
Add the peppers to the skillet in a single layer, making sure they're not overcrowded. You may need to cook them in batches.
Cook the peppers, turning occasionally, until they start to blister and char slightly on all sides, about 4-5 minutes.
Season:
Once the peppers are blistered, transfer them to a serving plate and sprinkle generously with coarse sea salt while they're still hot.
Serve:
Serve the peppers immediately as they are best enjoyed warm. They can be eaten whole, but be cautious of the seeds and the stem.
Ingredients
Directions
Heat the Oil:
In a large skillet, heat the olive oil over medium-high heat until it's hot but not smoking.
Cook the Peppers:
Add the peppers to the skillet in a single layer, making sure they're not overcrowded. You may need to cook them in batches.
Cook the peppers, turning occasionally, until they start to blister and char slightly on all sides, about 4-5 minutes.
Season:
Once the peppers are blistered, transfer them to a serving plate and sprinkle generously with coarse sea salt while they're still hot.
Serve:
Serve the peppers immediately as they are best enjoyed warm. They can be eaten whole, but be cautious of the seeds and the stem.
Perfect Wine Pairing:
- Albariño: A crisp and aromatic Albariño from Galicia complements the mild heat and saltiness of the Pimientos de Padrón, enhancing the overall flavor experience.
