Recipe : How to prepare Padron peppers

Padron peppers

 Padrón Peppers Recipe – How to Prepare Spanish Pimientos de Padrón

You may have seen Padron peppers in the supermarket or at a tapas bar but what are Padron peppers and how to cook them?

Padron peppers tapas Tenerife
Pimientos de Padrón originates from Padrón in Galicia, in the northwest part of Spain.  These were from The Tomato Stall on Isle of Wight. They are small, green peppers which are usually mild. Every once in a while, however, you’ll bite into one that’s surprisingly a bit like pepper roulette! (We have noticed that this game hasn’t produced as many spicy ones as there used to be – anyone else get this?)

This recipe is for four, or one Mr Foodie

Padron peppers

Ingredients

300 grams of Padrón peppers
50 ml olive oil
Salt

Method

Rinse and dry the peppers.
Heat the olive oil in a pan at high heat until it starts smoking lightly.
Add the peppers and cook.
Move the peppers around the pan so that the skin blisters.
Remove the peppers and place them on a plate.
Sprinkle generously with salt.
Let the peppers cool for a few minutes.

Watch out – the peppers can make the oil spit.

Padron peppers

Recipe : How to prepare Padron peppers

Ingredients
  

  • 300 grams of Padrón peppers
  • 50 ml Olive Oil
  • Salt

Instructions
 

  • Rinse and dry the peppers.
  • Heat the olive oil in a pan at high heat until it starts smoking lightly.
  • Add the peppers and cook.
  • Move the peppers around the pan so that the skin blisters.
  • Remove the peppers and place them on a plate.
  • Sprinkle generously with salt.
  • Let the peppers cool for a few minutes.

 

Las Teresas hanging jamon, Seville
Click to read about tapas in Seville

Padron peppers Have you tried our Padrón peppers recipe? Do you have any tips?

Padron peppers

 

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Emma

Emma

Hello!

I am Emma and with my husband Mark write Foodie Explorers, which is a food and travel website.

I am a member of the Guild of Food Writers and British Guild of Travel Writers.

We have a wide range of judging experience covering products, hotels and have judged, for example, for Great Taste Awards and Scottish Baker of the Year.

Along the way Mark gained WSET Level 2 in Wine and I have WSET Level 2 in Spirits as well as picking up an award with The Scotsman Food and Drink Awards.    

Usually I can be found sleeping beside a cat.

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