Authentic Padrón Peppers Tapas
Padrón peppers (pimientos de Padrón) are a delectable treat hailing from the small region of Padrón in Spain, nestled near the northern coast. These petite green gems are famed for their unique flavor and the delightful surprise they carry — while most are mild, about one in every 20 to 30 will deliver a gentle kick, adding a thrilling twist to your snacking experience. This traditional recipe emphasizes the simplicity of the dish: lightly frying the peppers in olive oil until their skins blister, allowing each pepper's natural sweetness to shine through. A sprinkle of sea salt completes this irresistible tapas, perfect for sharing or indulging alone, and sure to keep you reaching for more!
N/A
Servings
N/A
Calories
3
Ingredients
Ingredients
Padron Peppers
200 (washed)
Olive Oil
30 (2 tablespoons)
Sea Salt
to taste (for sprinkling)
Instructions
1
In a large skillet, heat 30 ml (2 tablespoons) of olive oil over medium heat.
2
Once the oil is hot, carefully add the washed Padrón peppers to the skillet. Ensure they are in a single layer for even cooking.
3
Fry the peppers gently, turning them occasionally with a spatula or tongs to promote even blistering.
4
After about 3-4 minutes, when the skin of the peppers starts to blister and darken, remove them from the pan.
5
Transfer the peppers to serving bowls and generously sprinkle with sea salt.
6
Serve immediately while hot, and enjoy the delightful mix of mild and spicy flavors!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Padrón peppers?
Padrón peppers are petite green gems from the Padrón region of Spain known for their mild flavor and occasional spicy surprise.
Where do Padrón peppers originate?
They hail from the small region of Padrón in Spain, located near the northern coast.
Are all Padrón peppers spicy?
No, most are mild, but about one in every 20 to 30 will deliver a gentle spicy kick.
What is the flavor profile of this tapas dish?
The dish features the natural sweetness of the peppers enhanced by blistering in olive oil and a sprinkle of sea salt.
How much olive oil is needed for this recipe?
You will need 30 ml or approximately 2 tablespoons of olive oil.
How do I prepare the peppers before cooking?
The peppers should be washed and ideally dried to prevent oil splattering before being added to the pan.
What type of skillet should I use?
A large skillet is recommended to ensure the peppers can cook in a single layer.
How long does it take to cook Padrón peppers?
They typically take about 3 to 4 minutes to fry until the skin blisters.
What heat setting is best for frying?
Medium heat is recommended for heating the olive oil and frying the peppers.
How do I know when the peppers are finished cooking?
The peppers are ready when their skin starts to blister and darken.
Should I cook them in a single layer?
Yes, placing them in a single layer ensures even cooking and blistering.
How often should I turn the peppers?
Turn them occasionally with a spatula or tongs to promote even blistering on all sides.
What type of salt should I use?
Sea salt is the traditional choice for this recipe to provide the best texture and flavor.
When should the salt be added?
Generously sprinkle the sea salt over the peppers immediately after removing them from the pan.
Are Padrón peppers vegetarian?
Yes, this recipe is entirely vegetarian and vegan-friendly.
Can this dish be served cold?
For the best experience, Padrón peppers should be served immediately while they are still hot.
What category of food is this?
This is a traditional Spanish tapas dish, often served as an appetizer or snack.
Is this a quick recipe to make?
Yes, it is a very quick recipe that takes less than 10 minutes from start to finish.
What part of the pepper is edible?
The entire pepper is edible, though many people hold the stem and discard it after eating the flesh.
How many ingredients are required?
This simple recipe requires only three ingredients: Padrón peppers, olive oil, and sea salt.
Why is olive oil used?
Olive oil is traditional in Spanish cooking and complements the natural sweetness of the peppers.
What is the texture of the finished peppers?
The peppers should have a soft, slightly charred exterior with a tender interior.
Is this recipe considered spicy?
It is generally considered mild, though the 'Russian Roulette' aspect of the occasional spicy pepper adds a thrilling twist.
Can I use table salt instead of sea salt?
While table salt works, sea salt is preferred for the characteristic crunch and flavor of authentic tapas.
Are Padrón peppers good for sharing?
Yes, they are an irresistible finger food perfect for sharing in a group setting.
What should I do if the oil splatters?
Make sure the peppers are thoroughly dried after washing and carefully add them to the pan.
Are these peppers seasonal?
While available at various times, they are a classic summer treat in Spain.
Do I need to remove the seeds?
No, Padrón peppers are cooked and eaten whole with the seeds inside.
Can I bake them instead of frying?
Frying is the traditional method for the best blistering, though baking is a possible alternative.
Why are they called 'Authentic'?
They are authentic because they follow the traditional Spanish method of preparation using minimal, high-quality ingredients.