Spanish Cuisine
Pimientos de Padrón with Sea Salt
Pimientos de padrón is a legendary Spanish appetizer that embodies the culinary philosophy of minimalism and is a mandatory feature of any tapas bar. Small green peppers are quickly blistered in smoking extra virgin olive oil until appetizing pale char marks appear and the skin turns slightly wrinkled. The hot dish is generously sprinkled with coarse sea salt flakes, which provide a pleasant crunch. The peppers possess a delicate, slightly sweet flavor with a subtle grassy aroma, but the main intrigue lies in the famous Spanish proverb: 'Some are hot, some are not' — among a dozen mild peppers, one truly fiery pepper is bound to surprise you.
Dishday
Recipe overview
- Total time
- 1 min
- Servings
- 6
- Difficulty
- Easy
- Cuisine
- Spanish Cuisine
Nutrition
per serving
- Calories
- 95 kcal
- Protein
- 1.5 g
- Fat
- 7 g
- Carbs
- 6 g
- Fiber
- 2.2 g
Step by step
Method
- 01
Thoroughly rinse the padrón peppers in cold water and spread…
Thoroughly rinse the padrón peppers in cold water and spread them out on a clean kitchen towel. Dry each pepper on all sides to completely remove moisture, otherwise strong splattering will occur upon contact with hot oil.
- 02
Heat a wide, heavy-bottomed skillet over high heat and pour i…
Heat a wide, heavy-bottomed skillet over high heat and pour in the extra virgin olive oil. Wait about a minute until the oil is well-heated and fluid, but ensure it does not start to smoke.
- 03
Carefully arrange the prepared peppers in a single layer in t…
Carefully arrange the prepared peppers in a single layer in the hot oil. They should immediately begin to sizzle and pop appetizingly, which indicates the correct frying temperature.
- 04
Fry the peppers over high heat for about 4-5 minutes, stirrin…
Fry the peppers over high heat for about 4-5 minutes, stirring continuously with a spatula or vigorously shaking the skillet. The readiness signal is the appearance of characteristic whitish blisters, brown char marks, and a slight softening of the fruit.
- 05
Use a slotted spoon to transfer the hot peppers to a serving…
Use a slotted spoon to transfer the hot peppers to a serving platter, leaving the excess oil in the pan. Immediately, while they are boiling hot, generously sprinkle the dish with coarse sea salt flakes so they partially melt on the glossy surface.
Dishday
Useful advice
Cooking tip
Before placing the peppers in the pan, make sure to dry them thoroughly with a paper towel. If water drops remain on the skin, the hot olive oil will splatter aggressively, and the peppers will steam instead of searing correctly to create crispy blisters. Do not cut off the stems — they make it very convenient to hold the peppers with your hands while eating.
How to serve
Serve pimientos de padrón immediately while they are piping hot and glistening enticingly with oil. Pile them high on a flat, pre-warmed platter and sprinkle with another fresh portion of sea salt flakes right in front of your guests. Eat them whole, leaving only the tough stem.
How to store
This dish belongs to the 'minute' category and is completely unsuitable for storing or prepping ahead. Cooled peppers lose their firmness, become watery, and turn soggy, so cook exactly as many as you plan to eat in one sitting right now.
Note
Fry the peppers over high heat and very quickly, constantly tossing the pan. The skin should cover with light white blisters and brownish char marks in just a few minutes, while the flesh inside remains juicy and slightly firm.
