Pimientos de Padrón (Blistered Small Green Peppers with Sea Salt)
The Quirky Foodster Team
Ingredients
- Pimientos de Padrón (or shishito peppers) — 300 g (10.6 oz)
- Olive oil — 60 ml (1/4 cup)
- Flaky sea salt, — to taste
Method
- Heat olive oil in a large skillet or frying pan over high heat until shimmering.
- Add the peppers in a single layer and fry, tossing frequently, for 5-8 minutes until blistered and softened in spots.
- Transfer to a serving plate lined with paper towel to absorb excess oil.
- Sprinkle generously with flaky sea salt while hot and serve immediately.
Introduction: Hailing from the Galician town of Padrón, these small green peppers are quickly fried until blistered and finished with flaky sea salt.
Cultural Background: Hailing from the Galician town of Padrón, these small green peppers are quickly fried until blistered and finished with flaky sea salt. Part of their charm is the gamble — most are mild, but occasionally a fiery one appears, giving rise to the saying 'some are hot, some are not'.
Tips: Don't overcrowd the pan or the peppers will steam rather than blister. Serve immediately, as they lose their appeal once cooled.
Variations: Shishito peppers make a very close substitute where Padrón peppers are unavailable.
Nutrition: Approx. 100 kcal, 1g protein, 4g carbohydrate, 9g fat per serving.
FAQs:
Q: Are all the peppers spicy?
A: No, most are mild — only around 1 in 10 tends to be hot, part of the fun of the dish.
Q: Can they be grilled instead of fried?
A: Yes, a hot grill or griddle pan also works well for blistering the skins.
- Pimientos de Padrón (or shishito peppers) — 300 g (10.6 oz)
- Olive oil — 60 ml (1/4 cup)
- Flaky sea salt, — to taste
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