Pimientons de Padron (Padron Peppers) are tiny green peppers and a traditional tapas treat from the Galicia region of Spain. In my experience about one in 12 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 at hand.
Padron peppers are best cooked in a very hot cast iron skillet, although any not non-stick frying pan will work.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Ingredients:
- 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)
Preparation:
- Heat a cast iron skillet over high heat until very hot. Add oil and peppers. Cook, undisturbed, until peppers blister on one side, about 2 minutes. Stir and cook until peppers are blistered all over and tender to the bite.
- Transfer to a serving platter, sprinkle liberally with salt, and serve immediately.
Makes 4 appetizer servings of Pimientons de Padron (Padron Peppers).
