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Pimientos de Padrón

Serves 4 to 6 Appetizer vegetarian, Appetizers

Pimientos de Padrón

Pimientos de Padrón is a staple of Galician home kitchens, where these little green peppers are as common as conversation. Grown in the fertile soils of northwest Spain, they are harvested in the summer months, ready to grace tables without fanfare. In Galicia, these peppers are not a special occasion dish; they are an everyday pleasure, enjoyed any time a family gathers for a meal.

Cooked simply in olive oil, Pimientos de Padrón offer a delightful mix of flavors and textures. Each pepper brings its own surprise: some are mild and sweet, while others carry a fiery kick. The olive oil enhances their natural flavor, and a sprinkle of flaky sea salt adds just the right amount of crunch. Eaten hot from the pan, they are a humble yet irresistible dish.

Ingredients

  • 400 gPadrón peppers — washed and thoroughly dried
  • 100 mlextra virgin olive oil
  • to tasteflaky sea salt

Method

  1. Start by thoroughly washing 400 g of Padrón peppers under cold running water to remove any dirt. Pat them dry with a clean kitchen towel to ensure they fry evenly and don't splatter when they hit the hot oil.
  2. Select a large, heavy-bottomed frying pan or skillet to ensure even heat distribution. Pour in 100 ml of extra virgin olive oil, enough to generously coat the bottom of the pan. Heat the oil over medium-high heat until it shimmers, indicating it is hot enough for frying.
  3. Carefully add the Padrón peppers to the hot oil in a single layer, ensuring they have enough space to fry without overlapping. This will help them blister evenly. Stir occasionally with a spatula or tongs to ensure all sides are exposed to the heat.
  4. Fry the peppers until their skins are blistered and slightly charred, which should take about 4 to 5 minutes. You will notice the peppers turning a vibrant green with some dark, almost black spots. This blistering is key to their flavor and texture.
  5. Once the peppers are evenly blistered, use a slotted spoon to transfer them to a plate lined with paper towels. This will absorb any excess oil, keeping the peppers from becoming greasy.
  6. While the peppers are still hot, sprinkle them generously with flaky sea salt to taste. The salt will adhere better while the peppers are warm, enhancing their natural flavors.
  7. Serve the Pimientos de Padrón immediately on a small plate. They are best enjoyed hot, allowing the contrast of the crispy skin and tender interior to shine.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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