Spanish
⭐ Highly Rated
25 minmedium
SpanishSnack
Recipe Story
origins & traditionsPimientos de Padrón are small green peppers from the Padrón region of Galicia in northwestern Spain. This iconic tapa showcases the beauty of Spanish simplicity: fresh peppers quickly blistered in hot olive oil until their skins wrinkle and char, then tossed with coarse sea salt. The peppers are generally mild and sweet, but about one in ten packs a spicy punch, making each bite an exciting culinary adventure. Traditionally served as a bar snack with cold beer or wine, these peppers embody the convivial spirit of Spanish tapas culture. The key to perfect Pimientos de Padrón lies in high heat and minimal intervention, allowing the peppers to blister quickly while maintaining their tender interior. This dish is best enjoyed immediately while still warm, shared among friends as part of a larger tapas spread.
Instructions
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Rinse the Padrón peppers and pat them completely dry with paper towels. Any moisture will cause splattering when they hit the hot oil.
Heat a large skillet or sauté pan over high heat for 2-3 minutes until very hot.
Add the olive oil to the pan and swirl to coat the bottom evenly. Heat until the oil shimmers and just begins to smoke, about 1 minute.
Carefully add all the Padrón peppers to the pan in a single layer. Do not stir immediately.
Let the peppers cook undisturbed for 2-3 minutes until the bottom sides are blistered and charred.
Using tongs, turn the peppers and continue cooking for another 2-3 minutes, turning occasionally, until all sides are blistered and the peppers are tender but not mushy.
Remove the pan from heat and immediately transfer the peppers to a serving plate.
While still hot, sprinkle generously with flaky sea salt.
Serve immediately while warm.
Pimientos de Padrón
4.3 (150)
Blistered Padrón peppers sautéed in olive oil and finished with flaky sea salt. A classic Spanish tapa from Galicia that is simple, addictive, and full of smoky flavor with the occasional spicy surprise.
easy
13 min
4 servings
Ingredients
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Main
- 500 grams bell-peppers, whole Padrón peppers
- 3 tablespoons olive-oil
Seasoning
- 1 teaspoons salt, flaky sea salt
Optional
- 1 cloves garlic, whole, unpeeled (optional)
- 1/2 pieces lemon, cut into wedges (optional)
Chef Tips
expert advice•The secret to perfect Pimientos de Padrón is very high heat and dry peppers.
•If the peppers are wet, they will steam instead of blister.
•Use a large pan to avoid overcrowding, which also causes steaming.
•Traditional Spanish cooks use a cast iron skillet for the best char.
•For extra flavor, add a whole clove of garlic to the oil while heating, then remove before adding peppers.
•Some regions finish the peppers with a squeeze of lemon juice for brightness.
•Remember the Spanish saying: "Os pementos de Padrón, uns pican e outros non" (Padrón peppers, some are hot and some are not).
•The smaller peppers tend to be spicier.
•Serve these as part of a tapas spread with Manchego cheese, olives, and crusty bread.
