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.

Nutrition · per serving

76kcal

1.4gProtein

4.8gCarbs

6.9gFat

1.9gFiber

2 servings

Ingredients

3 items

Para los pimientos

padrón peppers200 g

olive oil15 ml

Para terminar

flaky sea salt2 g

Tips

•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.

Steps

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.
200 g padrón peppers
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.
15 ml olive oil
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.
200 g padrón peppers15 ml olive oil
4
Transfer the peppers to a serving plate immediately and sprinkle evenly with the flaky sea salt while hot so it adheres well.
2 g flaky sea salt
5
Serve right away, ideally warm from the pan. Eat them whole, holding the stem as a handle.

Origin & History

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.

spanish tapas padrón peppers vegan quick pan-fried

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Steps

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.

200 g padrón peppers

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.

15 ml olive oil

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.

200 g padrón peppers15 ml olive oil

Transfer the peppers to a serving plate immediately and sprinkle evenly with the flaky sea salt while hot so it adheres well.

2 g flaky sea salt

Serve right away, ideally warm from the pan. Eat them whole, holding the stem as a handle.

Origin & History