Pimientos de Padrón
Pimientos de Padrón are small, green peppers, traditionally fried and seasoned with sea salt. They are a popular Spanish tapa, known for their unique characteristic where some peppers are mild while others are surprisingly spicy.
An original recipe by Forkin
- Total time
- 15 min
- Serves
- 4
- Difficulty
- Easy
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 250 gpadrón peppers, washed and dried
- 3 tbspolive oil
- 1 tspflaky sea salt
Equipment
large skillet · tongs · serving plate
The method
Step by step
- 1
Heat a large skillet or frying pan over medium-high heat.
About 1 min
Cook’s note: Ensure the pan is hot before adding oil to prevent sticking.
- 2
Add the olive oil to the hot pan.
- 3
Once the oil is shimmering, add the padrón peppers in a single layer.
Cook’s note: Do not overcrowd the pan; cook in batches if necessary.
- 4
Fry the peppers, turning occasionally, until their skin is blistered and slightly charred in spots, and they are tender.
About 7 min
Cook’s note: This usually takes about 5-8 minutes. Some peppers will pop, which is normal.
- 5
Remove the cooked peppers from the pan and transfer them to a serving plate.
About 1 min
- 6
Immediately sprinkle generously with flaky sea salt.
Cook’s note: Adding salt while hot helps it adhere better and enhances the flavor.
- 7
Serve immediately as a tapa or side dish.
Keep it good
Store any leftover cooked peppers in an airtight container in the refrigerator.
Reheat gently in a dry pan over low heat or in a microwave until warmed through.
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