Super Easy Pimientos de Padron

Pimientos de Padron are small, green peppers from the Padron region of Galicia in Spain, known for their unique flavor. Most of these peppers are mild and slightly sweet, but every once in a while, you’ll come across one with a surprising spicy kick, adding excitement to the eating experience. Traditionally, they are simply fried in olive oil until blistered and tender, then sprinkled with coarse sea salt. Served as a popular tapas dish, Pimientos de Padron are perfect for sharing and embody the simple yet bold flavors characteristic of Spanish cuisine.

Pimientos de Padron Ingredients

• ½ pound Pimientos Padron (around 250g)
• 1 Tablespoon Olive oil
• Coarse Sea Salt to taste

How to Make the Best Pimientos de Padron

1. In a medium-high heat pan, add the olive oil. Once it is hot, add the peppers.
2. Let it cook without stirring it for about 2 minutes or until the bottom part is browned. Flip the peppers to cook the other side. Another 2 minutes.
3. Now, stir it a bit to make sure it is browned evenly on all sides.
4. Place the peppers into a bowl and sprinkle with coarse sea salt. Serve it immediately as a side dish or as a part of your tapas.

Recipe Tips

1. Cook over medium-high heat: This helps the peppers blister quickly without becoming too soft, giving them the perfect texture.
2. Don’t overcrowd the pan: Fry the peppers in batches to ensure even cooking and blistering.
3. Pimientos de Padron pair beautifully with a variety of other Spanish tapas to create a well-rounded meal. Here are some popular options that complement the mild heat and rich flavors of Padron peppers:
   • Jamón Ibérico: Thin slices of this prized Spanish ham offer a salty, savory balance to the peppers.
   • Patatas Bravas: Crispy fried potatoes served with a spicy tomato sauce and aioli add texture and flavor to the spread.
   • Tortilla Española: This classic Spanish omelet made with eggs, potatoes, and onions adds a hearty element to the meal.
   • Chorizo a la Sidra: Spanish chorizo sausage simmered in cider offers a smoky, slightly sweet contrast to the peppers.
   • Pan con Tomate: Grilled bread rubbed with ripe tomatoes, olive oil, and garlic provides a simple but delicious accompaniment.
   • Manchego Cheese: The mild, nutty flavor of this cheese pairs wonderfully with the peppers and other salty tapas.

---

Other Appetizer Recipes

---