There’s no tapas dinner without a plateful of charred green pimientos de Padron! These fried padron peppers are much easier to prepare than it looks. A simple non-stick pan and a good splash of oil are all you need to make this hot tapas recipe!
Spanish fried Padron peppers.
Have you tasted them before?
As much as they look like chili peppers, padron peppers are not spicy. They originally come from Galicia, a Spanish province near Portugal. There’s even a town by the name of Padron where the peppers come from!
You can find padron peppers in every supermarket here in Spain.
It’s a very popular vegetable. Also because it’s very easy to cook. You might have come across padron peppers that look quite blistered and burnt. However these fried padron peppers don’t need to roast in a hot oven.
A simple non-stick pan and a good splash of oil are all you need to cook them.
Fried Padron Peppers (Pimientos de Padron)
And salt of course.
More specifically coarse sea salt to sprinkle on top of the blistered fried padron peppers in the end. And be very generous with it!
That salty flavor and the smoky pepper taste go very well together.
That’s the traditional way to serve them. You would be surprised how quick you can prepare these Padron peppers at home: 8 to 10 minutes is all that these pimientos de Padron need to become nice and tender.
Do you like Spanish recipes? Or are you maybe planning on throwing your very own Spanish tapas summer party?
Fried Padron Peppers Recipe
- 1 lb fresh pimientos de Padron (450 g)
- ⅓ cup vegetable oil (80 ml)
- coarse sea salt
- Rinse the fresh padron peppers well under cold running tap water and let them drain well.
- Pour the vegetable oil in a large non-stick pan and place it over high heat. Once the oil is hot, add the drained padron peppers.
- Let the peppers fry in the oil for a minute. Then sprinkle with a little pinch of coarse salt and give them a good stir.
- Keep stir frying the peppers for 5 to 6 minutes until they start to blister and go soft.
- Take the pan off the heat and scoop the fried pepper on a clean serving plate. Sprinkle with extra coarse salt and serve hot.