Pimientos de Padron
An easy tapas snack: pimientos de Padron. These mild peppers are delicious sautéed in olive oil and served with plenty of sea salt.
Equipment
- skillet
Ingredients
- 16 pimientos de padron
- 1 tablespoon mild olive oil
- 1-2 tablespoon extra virgin
- coarse sea salt
Instructions
- Wash the padron peppers and make sure they are as dry as possible before you fry them.
- Heat the mild olive oil in a frying pan. Make sure the oil is nice and hot before you add the peppers. Sprinkle with sea salt.
- Fry the peppers over high heat, and toss them around from time to time until they show brown blisters on all sides. Careful: don't let them burn.
- Transfer the Pimientos de Padron to a serving dish, drizzle the extra virgin olive oil over the peppers and sprinkle with some more sea salt. You can eat them whole, just leave the seeds and the stem.
Video
Notes
Traditionally, this recipe calls for plenty of olive oil — use about 1 cm of oil. However, if you prefer a less fatty snack, you can use less oil. The recipe won't be considered 'traditional,' but believe me: the peppers will taste good regardless!
Unfortunately, you can't prepare this tapas appetizer; make it fresh and serve it hot. Leftovers? You can quickly reheat them the next day. They are delicious as a little side dish alongside a piece of fish or meat.