Padron peppers
Ingredients
- 1 tablespoon Olive Oil
- 500g Padron peppers
Instructions
- Heat a large frying pan over high heat and add the olive oil. Once the oil is hot, add the Padrón peppers in a single layer.
- Fry for about 5 minutes, shaking the pan or stirring frequently, until the skins blister and char in places and the peppers are soft and wilted.
- Remove from the heat, transfer to a serving plate and season generously with sea salt. Serve immediately as a tapas dish or with dips.
Tips
- Fry the peppers in very hot olive oil until the skins are blistered and charred in spots.
- Use a generous amount of flaky sea salt (like Maldon) to season them immediately after they come out of the pan.
- Serve them whole; the stems act as a natural handle for eating them as a snack.
Variations
- Stuffed Padrones: Slice a small slit and stuff with a tiny piece of goat cheese or manchego before frying.
- Soy Glazed: Toss with a splash of soy sauce and sesame oil at the end for a Japanese fusion twist.
Storage
These are best eaten immediately while hot and blistered. They lose their texture and become limp if stored or reheated.
Serving Suggestions
- Serve as a classic Spanish tapa with a cold beer or a glass of dry Fino sherry.
- Enjoy as a side dish for grilled steak or fish.
Frequently Asked Questions
Are they spicy?
Most are mild, but about one in every ten is quite spicy—this is the ‘Russian Roulette’ charm of Padron peppers.
Can I grill them instead?
Yes, they can be charred on a BBQ or under a broiler, but the texture of pan-fried peppers in oil is the most traditional.
Do I eat the seeds?
Yes, you eat the whole pepper including the seeds; only the stem is discarded.
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instructions_source: editorial-classic