Sizzling Spanish Pimientos de Padrón Recipe

Ingredients

  • 250 grams of Padrón peppers
  • 2 tablespoons of extra virgin olive oil
  • Coarse sea salt to taste
  • 1 lemon (optional)

Steps and instructions

  1. Wash the Padrón peppers thoroughly, ensuring any dirt is removed. Allow them to dry completely before proceeding.
  2. Heat the extra virgin olive oil in a large frying pan over medium-high heat.
  3. Once the oil is hot, add the Padrón peppers to the pan. Cook them, stirring frequently, for about 5 to 10 minutes, or until the skin of the peppers begins to blister and brown.
  4. Once the peppers are cooked, remove them from the heat and transfer to a serving dish. Sprinkle them generously with the coarse sea salt while they’re still warm.
  5. If desired, cut the lemon into wedges and serve alongside the peppers for squeezing over top. This step is optional.
  6. Enjoy the Pimientos de Padrón while they’re hot as a delicious appetizer or side dish.

Tools for making

  • Frying pan - A large frying pan is needed to cook the Padrón peppers.
  • Spatula - A spatula will be used to stir and flip the peppers while cooking.
  • Serving dish - A dish or plate to transfer and serve the cooked Pimientos de Padrón.
  • Coarse sea salt - Coarse sea salt is required to sprinkle over the cooked peppers.
  • Lemon (optional) - A lemon can be cut into wedges and served alongside the peppers for squeezing over top, if desired.

Recipe variations

  • Add a sprinkle of paprika or smoked paprika for an extra flavor boost.
  • Drizzle the cooked peppers with balsamic glaze or reduction for a touch of sweetness.
  • Serve the Pimientos de Padrón with a side of aioli or garlic mayonnaise for dipping.
  • Add a pinch of crushed red pepper flakes for a spicy kick.
  • Top the peppers with crumbled feta cheese or shaved Parmesan for a creamy and tangy twist.
  • Squeeze some fresh lime juice over the peppers instead of using lemon.
  • Experiment with different types of peppers, such as shishito peppers or mini bell peppers, for a variation in flavors and heat levels.
  • Char the peppers on a grill or open flame for a smoky flavor.
  • For a vegan option, omit the coarse sea salt and use a pinch of flaky sea salt instead.

Recipe overview

Pimientos de Padrón is a classic Spanish tapas dish that is not only easy to prepare but is incredibly delicious. Originating from the town of Padrón in the region of Galicia, this dish is a staple in Spanish cuisine. The recipe calls for Padrón peppers which are small, green peppers that are typically sweet, but occasionally you might come across one that's quite spicy, which adds an element of surprise. The preparation process is simple and straightforward, requiring only a few ingredients - the peppers, olive oil, and coarse sea salt. The dish comes together quickly, making it a perfect option for an impromptu appetizer or snack. Sautéed until blistered, then sprinkled with sea salt, Pimientos de Padrón offer a delightful combination of textures and flavors. Optionally, a squeeze of lemon can be added for a zesty touch. Serve these tasty morsels hot and enjoy a bite of Spain from the comfort of your own kitchen.

Common questions

  1. Are Padrón peppers spicy?
    The majority of Padrón peppers are mild, but there is a chance that some can be spicy. It's part of the charm of this dish – you never know which one will bring a little heat!
  2. Can I use a different type of pepper?
    While Padrón peppers are traditional for this recipe, you can substitute them with shishito peppers if you can't find Padrón peppers.
  3. Is it necessary to add salt?
    The coarse sea salt enhances the flavors of the peppers and adds a nice contrast, but it is optional. Feel free to omit it if you prefer.
  4. Can I grill the peppers instead of frying them?
    Yes, grilling the Padrón peppers is another delicious option. Simply brush them with olive oil, place them on a preheated grill, and cook until blistered and slightly charred.
  5. How should I store any leftovers?
    If you have any leftovers, store them in an airtight container in the refrigerator. They can be reheated in a hot skillet or enjoyed cold as a snack or salad topping.

Serving dishes and utensils

  • Frying pan - A large frying pan is needed for cooking the Padrón peppers.
  • Serving dish - A dish or plate will be used to serve the cooked Pimientos de Padrón.
  • Salt shaker - A salt shaker can be used to sprinkle the coarse sea salt over the peppers.
  • Lemon squeezer - If you choose to serve the peppers with lemon wedges, a lemon squeezer will come in handy for juicing the lemon.
  • Tongs - Tongs can be used to flip and stir the peppers while cooking.

Origin stories

Pimientos de Padrón are a variety of green peppers hailing from the municipality of Padrón, in the region of Galicia, northern Spain. They have a unique trait: while most of these peppers are mild, about one in every ten is tremendously spicy. This unpredictable 'Russian roulette' of heat has become a fun, albeit slightly risky, part of Spanish culinary tradition. Legend has it that the Camino de Santiago pilgrims would eat these peppers as a test of faith, never knowing if the next bite would bring a spicy surprise! This unique trait, coupled with their simple preparation, has elevated Pimientos de Padrón to a beloved gastronomic symbol of Galicia.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.