Mastering the Spanish Padrón Pepper/Pimentos de Padrón

Padrón Peppers  are a variety of peppers from Padron which is a province in A Coruña, Galicia, northwestern Spain. They are typically served as tapas – to us, english tapas is lots of small dishes to be shared, in A Coruña – two or three dishes are enough. See below this a photo of Padron Peppers had in a little bar in one of the backstreets called ‘El Escribano‘ the waitress was born in Spain, but spent much of her childhood in Surrey so her English was spectacular. Their english menu; however was definitely written by google translate. My Spanish is improving we always order; Pimentos de Padrón they are extremely moreish. They are as mild as a regular green pepper, however there is a theory that 1 in 10 is fiery hot!

padron peppers

When I go abroad, I love to try the new foods, but I also love to really get to know and understand the flavour, the texture, discover the way it was cooked, how it was cooked and recreate the true feel, taste and smells of the food at home. This is what I have done with the peppers. They are a very simple dish, but if ever in Spain, definitely worth trying them to see if you have got the flavour right. Anyway enough wittling on about peppers, here is how to do it:

Ingredients needed: Olive oil,  Salt and a couple of packets of washed padron peppers, in the UK you can buy them in Sainsbury’s   and in Waitrose 

Image from Farmdrop

You will also need a medium to large frying pan, spatula and if you have one a splatter screen 

  • Pour 4 tablespoons of olive oil into your frying pan ( assuming you use 2 packs of padron peppers, like spinach they wilt) and wack the temperature up quite high.
  • When the oil feels sizzling hot (don’t touch it – it will sizzle and you feel the temperature from a distance above the pan), add the washed peppers and place the splatter screen over your frying pan.
  • Using your spatula flip over the peppers every 5 minutes until they start to wilt/shrivel and char. Depending on the size of the peppers time will vary. Not moving them often gives the peppers this charred look.
  • Once the peppers are sufficiently charred, turn the heat off, add a coarse salt – you need at least 2 table spoons of salt, stir this in whilst in the pan and then transfer to a plate and sprinkle with a little more salt. They are then ready to pick on as a starter or as part of a tapas spread.

In summary: fry peppers on a high heat, once charred, add salt and serve.

There we have it, a simple yet exciting and local galician bar snack, tapas dish!

Anything in bold, is a non-commissioned link to a product that I recommend using! 


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