Pic of Fried padron peppers (Pimientos de Padrón tapas)

Fried padron peppers (Pimientos de Padrón tapas)

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Fried padron peppers (Pimientos de Padrón tapas)

Side Serves 4 15 min
Padron peppers (pimientos de padrón) originally hail from Galicia and are a tapas favourite in Spain. Eating them is a bit like playing Russian roulette: most are mild, but every now and then you'll bite into a wickedly hot one. We've discovered these tasty peppers also like growing on our farm in France. Here is a quick and easy tapas recipe.

Cook's notes

Goes well with a bottle of ice cold beer with a twist of lime and a good dose of sunshine...

Ingredients

  • 200g padron peppers
  • olive oil for frying
  • coarse sea salt
  • pinch smoked paprika (optional)

Method

Prep time: 5 min
Cooking time: 10 min
  • Step 1

    Clean and dry the padron peppers, leaving them whole with their stalks intact.
  • Step 2

    Heat a generous covering of olive oil in a large, heavy based frying pan. When the oil is hot and glistening, add the peppers. Depending on the size of your pan, you may need to fry them in a couple of batches.
  • Step 3

    Keep on a high heat; turning occasionally until their shiny skins are wrinkled and blistered (you will notice they deflate too).
  • Step 4

    Remove from the heat. Serve immediately in a tapas dish with a good sprinkling of sea salt. For a twist, add a pinch of Spanish smoked paprika.

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