Spanish
⭐ Highly Rated
25 minmedium
SpanishAppetizer
Recipe Story
origins & traditionsPimientos de Padrón is one of Spain's most beloved tapas, originating from the municipality of Padrón in Galicia. These small green peppers are quickly fried in hot olive oil until their skins blister and char slightly, then generously sprinkled with coarse sea salt. The dish is famously unpredictable - while most peppers are mild and sweet, about one in ten packs considerable heat, giving rise to the Spanish saying "os pementos de Padrón, uns pican e outros non" (Padrón peppers, some are hot and some are not). This simplicity allows the natural flavor of the peppers to shine through, requiring only quality olive oil and good salt. Traditionally served immediately while still sizzling hot, they're eaten by holding the stem and biting into the pepper. Perfect as a pre-dinner snack with cold beer or wine, this dish embodies the Spanish philosophy of celebrating simple, quality ingredients prepared with minimal intervention.
Instructions
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Wash the Padrón peppers and pat them completely dry with paper towels. Any moisture will cause the oil to splatter.
Heat a large skillet or sauté pan over high heat for 2-3 minutes until very hot.
Add the olive oil to the hot pan and swirl to coat the bottom evenly.
Once the oil begins to shimmer (but not smoke), add the peppers in a single layer. Do not overcrowd - work in batches if necessary.
Let the peppers cook undisturbed for 2-3 minutes until the bottoms blister and char.
Using tongs, turn the peppers and cook for another 2-3 minutes until blistered all over and the skins are wrinkled.
Remove the peppers from the heat and immediately transfer to a serving plate.
While still hot, sprinkle generously with coarse sea salt.
Serve immediately while hot and crispy.
Pimientos de Padrón
3.5 (27)
Blistered Padrón peppers sautéed in olive oil and finished with sea salt create a classic Spanish tapas dish. Most are mild, but occasionally you encounter a spicy surprise, making each bite an adventure.
easy
13 min
4 servings
Ingredients
0 of 5 checked
Main
- 450 grams bell-peppers, Padrón peppers, washed and dried
- 3 tablespoons olive-oil
Seasoning
- 1 teaspoons salt, coarse sea salt
Aromatics
- 1 cloves garlic, crushed, optional (optional)
Garnish
- 1/2 pieces lemon, cut into wedges, for serving (optional)
Chef Tips
expert advice•The key to perfect Pimientos de Padrón is high heat and dry peppers - this ensures proper blistering without steaming.
•Use a heavy-bottomed pan that retains heat well.
•Spanish cooks traditionally use a cast iron skillet.
•For the most authentic experience, use Spanish olive oil and Maldon or fleur de sel.
•If Padrón peppers are unavailable, shishito peppers make an excellent substitute.
•Some regional variations include a squeeze of lemon juice or a drizzle of extra virgin olive oil just before serving.
•For added depth, some chefs add a clove of crushed garlic to the oil.
•The peppers should be eaten immediately - they lose their appealing texture as they cool.
•Serve with crusty bread to soak up the flavorful oil, and cold Spanish beer or Albariño wine.
•Remember the traditional eating method: hold by the stem, bite the pepper, and discard the stem.
