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?
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
300 grams of Padrón peppers
50 ml olive oil
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.
Recipe : How to prepare Padron peppers
- 300 grams of Padrón peppers
- 50 ml Olive Oil
- 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.
Have you tried our Padrón peppers recipe? Do you have any tips?
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