I’m going to show you how to cook Padron peppers. However, unlike some of my more complicated recipes, this post could actually be written in 16 words…heat the oil, fry the peppers until blistered, sprinkle with sea salt, serve and enjoy!
But you know me by now. I can do a little better than that. Let’s start with a little more about these perfect little peppers.
In truth, I actually only discovered these around a year ago. In a little Spanish tapas restaurant in Barcelona. It was a revelation. The Padron pepper, or more accurately, Pimiento Padron pepper is from the municipality of Padrón in the province of A Coruña, Galicia, northwestern Spain. The peppers themselves average around 2 inches in length and are far more often than not green in colour, although they can be occasionally red.
They come from the capsicum family of peppers and, from my experience, are very mild in terms of heat. Having said that, if you read a little more about these beauties there seems to be a common view that around 1 in 10 of these peppers can have a decent kick and may well catch you out. For me though, I have never experienced this and I’ve eaten hundreds!
So how to cook a Padron pepper? It is so simple…
1. Prepare the Padron peppers
I would say you need a good 6-8 peppers per person as an appetizer. Preparation is nothing more than washing. That’s it.
2. Cooking the Padron peppers
Take some good quality extra virgin olive oil and add a tablespoon or so to a frying pan. Heat this over medium heat and then add the Padron peppers.
When they start to blister they are done.
3. Serve the Padron Peppers
Depending on your view of oil you can spoon the peppers onto some kitchen pepper to blot away some of the oil. However, if the olive oil is good quality and tasty then simply spoon them straight into a serving bowl. Season with some a good sprinkling of Maldons sea salt and away you go! East this perfect Padron peppers with your fingers and just enjoy. They are fantastic!!
OK my Foodie Friends, that’s it for this one. I really do recommend you try these if you haven’t yet. I’d love to hear how you get on with them.
As always, many thanks for reading and until next time…Steve.
- Padron peppers 6-8 per person for an appetizer
- Olive oil
- Maldons sea salt
Wash the peppers.
Heat a tablespoon of good quality extra virgin olive oil over medium heat.
Add the peppers to the pan a fry until they blister.
Serve immediately with a good sprinkling of Maldons sea salt.