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Pimientos de Padrón, or fried green peppers, are a staple of Spanish cuisine that perfectly captures the essence of simple, vibrant flavours.
Known for their mild sweetness and occasional spicy surprise, these small green peppers have become a favourite in tapas bars and home kitchens alike.
Fried until blistered and sprinkled with coarse salt, they’re a delightfully addictive dish that’s just as fun to eat as it is to share.
In Spain, they are much more than just a snack; they’re a symbol of the country’s appreciation for fresh, seasonal ingredients.
What Are Pimientos de Padrón?
Pimientos de Padrón are small, green peppers originally grown in the Galicia region of north western Spain, specifically around the town of Padrón.
These peppers are unique because of their unpredictable spice level, while most are mild, every now and then, you’ll encounter one with a surprising kick.
This “Russian roulette” of peppers adds an element of fun to the dining experience, as you never know when the next bite will bring a burst of heat.
Traditionally, the peppers are fried whole in olive oil until their skins are blistered and slightly charred. They’re then sprinkled generously with coarse sea salt, which enhances their natural sweetness and balances any heat.
Pimientos de Padrón are typically enjoyed as a tapa, served alongside a glass of wine or a refreshing beer, and shared among friends or family. Their simplicity and vibrant flavor make them a beloved part of Spain’s tapas culture.
Ingredients and Taste
The beauty of Pimientos de Padrón lies in their simplicity. The ingredients are minimal: fresh Padrón peppers, olive oil, and a sprinkle of coarse sea salt.
The peppers themselves have a mild, slightly sweet flavour with an underlying earthiness, and their thin skin becomes tender and smoky when fried.
Olive oil adds richness and depth, while the salt provides just the right contrast to highlight the peppers’ natural flavours.
The taste experience is as unpredictable as it is satisfying. Most Padrón peppers are mild, with a delicate sweetness and a slight bitterness that’s balanced by the olive oil. But then there’s the occasional pepper that packs a bit of heat, bringing an unexpected thrill to each plate.
The blistered skin gives them a satisfying texture, almost melting in your mouth, while the salt enhances every bite, making them utterly irresistible.
A Taste of History
Pimientos de Padrón have their roots in Galicia, where they were originally cultivated by monks in the 16th century. The peppers are believed to have come to Spain from the New World, possibly brought back by explorers or missionaries.
Over time, they became a popular crop in the region, with the town of Padrón taking on a near legendary status for producing these unique peppers. Today, Padrón peppers are grown throughout Spain, but the traditional varieties from Galicia are still celebrated for their distinctive flavour.
In Spain, Pimientos de Padrón have become more than just a local specialty they’re an essential part of the country’s tapas tradition.
This dish is particularly popular in the summer, when the peppers are in peak season, and many Spaniards view them as a taste of the countryside, a reminder of Galicia’s rich agricultural heritage.
Today, you’ll find Pimientos de Padrón in tapas bars across Spain and increasingly around the world, bringing a touch of Spanish warmth and culinary tradition to any table.
Pimientos de Padrón (Fried Green Peppers)
Serves: 4 people
Ingredients:
- 250 g Padrón peppers (or shishito peppers if Padróns are unavailable)
- 2 tbsp extra-virgin olive oil
- Coarse sea salt (to taste)
Directions
To begin, rinse the Padrón peppers thoroughly under cool water. Pat them dry with a clean kitchen towel to remove excess moisture, which helps them fry more evenly and prevents oil splatters.
In a large skillet, heat 2 tablespoons of extra-virgin olive oil over medium-high heat. Use enough oil to create a light, even coating on the bottom of the skillet to help the peppers cook evenly without becoming greasy.
When the oil is hot but not smoking, carefully add the dry peppers in a single layer. Avoid overcrowding the skillet to ensure each pepper has direct contact with the oil for an even fry. Fry the peppers undisturbed for 1-2 minutes.
Using tongs, turn the peppers over to fry the other side. Continue frying for another 1-2 minutes, or until the peppers blister and start to develop light brown patches. They should be tender but not overly wilted.
As the peppers fry, you may hear some popping, which is normal as the skins blister. If necessary, reduce the heat slightly to avoid burning, but maintain enough heat to keep the oil actively frying.
Once the peppers are evenly blistered and lightly golden, use a slotted spoon or tongs to transfer them to a paper towel-lined plate. Let them drain briefly to remove any excess oil.
While the peppers are still warm, sprinkle them generously with coarse sea salt. The salt enhances the natural flavours of the peppers and provides a pleasant crunch with each bite.
Serve the Padrón peppers immediately on a warm serving platter. They are best enjoyed hot and fresh as a traditional Spanish tapa. Pair with a crusty baguette and a glass of chilled white wine, or enjoy alongside other tapas like tortilla Española for a complete Spanish experience.
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