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Padron Peppers


Padron Peppers

Pimientons de Padron (Padron Peppers)

Photo © Molly Watson
Pimientons de Padron, a.k.a. Padron peppers, are tiny green peppers from the Galicia region of Spain that are a popular tapas treat throughout Spain. In my experience about one in twelve is spicy hot, and the rest are mild and grassy flavored. That element of surprise is part of the fun of eating them, and reason to enjoy them with a cold beer or icy lemonade at hand.

Padron peppers are best cooked in a very hot cast iron skillet, although any not non-stick frying pan in which they can lightly char will work.

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes


  • 2 tsp. grapeseed, vegetable, canola oil
  • 1/2 lb. pimentons de padron
  • Salt for sprinkling (if you have coarse sea salt, fleur de sel, or sel gris this is a great time to use them)


  1. Heat a cast iron skillet over high heat until it is very hot - a drop of water should bounce and sizzle off its surface immediately upon contact. Add the oil, swirl the pan to coat it with the oil and add the peppers. Cook the peppers, undisturbed, until they blister on one side, about 2 minutes. Stir and cook until peppers are blistered all over and tender to the bite, another minute or so.
  2. Transfer to a serving platter, sprinkle liberally with salt, and serve immediately.

Makes 4 appetizer servings of Pimientons de Padron.

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