Blistered Padron Peppers: 5 Simple Steps to Perfect it
Padron peppers are a staple in Spanish cuisine, often served as a simple yet flavorful tapa. These small green peppers are known for their mild taste and occasional spicy surprises. Originally from Galicia, they have gained popularity worldwide and are now easily found in most markets. Whether you’re a seasoned cook or a beginner, Padron peppers are quick and rewarding.
Ingredients
- 200 g (7 oz) Fresh Padron peppers
- 2 tbsp Extra virgin olive oil
- 1 tsp Coarse sea salt
Optional for variations:
- 2 Cloves of garlic (sliced, for garlic variation)
- Lemon zest, manchego cheese, or chili flakes (optional toppings)
Instructions
- Wash and Dry the Peppers Rinse the Padron peppers under cold water to remove any dirt.Pat them dry thoroughly with a clean kitchen towel to prevent oil splatters when frying.
- Prepare the Skillet Heat the olive oil in a heavy-bottomed skillet or frying pan over medium-high heat. Ensure the oil is hot but not smoking.
- Cook the Peppers Add the peppers to the hot oil in a single layer. Fry for 3-5 minutes, stirring occasionally until the skin blisters and develops light char marks.If adding sliced garlic, sauté it in the oil for 30 seconds before adding the peppers.
- Drain and Season Remove the cooked peppers with a slotted spoon and place them on a plate lined with paper towels to absorb excess oil.Sprinkle generously with coarse sea salt while still hot.
- Serve ImmediatelyTransfer the peppers to a serving dish. Optionally, top with lemon zest, grated cheese, or a sprinkle of chili flakes for added flavor.
Notes
Notes and Extra tips
- Serving Suggestions: Pair with crusty bread, Spanish olives, or a cold glass of white wine for an authentic tapas experience.
- Storage: Leftover peppers can be stored in an airtight container in the fridge for up to 2 days. Reheat in a skillet for best results.