Cómo hacer Pimientos de Padrón

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Pimientos de Padrón belongs to the everyday cooking of Galicia, where it is made often enough that nobody needs the recipe written down. This home version keeps the seasoning direct and the portions generous, the way a Spanish family cook puts it on the table.

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.