Pimentos De Padron Tapas

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Total Time
10mins
Prep
5 mins
Cook
5 mins

I grew up eating these lovely Padron peppers on the beach in Galicia, Spain as a child. Be careful, some are sweet, but some are hot - won't stop me from eating this savory dish. Good for a tapas party. Padron peppers can be found in the New York area at the Union Square market, from Lani's Farm or a good substitution would be Shishito peppers at an Asian market.

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Ingredients

Nutrition

Directions

  1. Wash and dry peppers.
  2. Heat olive oil over medium-high heat in a skillet.
  3. Fry and stir peppers well, for about 3 minutes, until they blister and burst.
  4. Remove peppers from oil and dry on paper towel covered plate.
  5. Sprinkle with a generous amount of sea salt and garlic and enjoy!
  6. Traditionally, it is not served with garlic, but it gives it an extra kick that I enjoy.
  7. I have also drizzled a little bit of really good quality balsamic vinegar or red pepper flakes on the peppers as well, for a zesty flavor.
Most Helpful

5 5

I haven't made your recipe but I absolutely LOVE these wicked little peppers and couldn't believe my eyes when I saw this recipe....aaaahhh.....memories...I tried them the first time I went to Galicia and when I went back a couple of years later I made sure I had them every day twice a day...Yummo !!! It is just such a shame that they are so hard to find out of Europe, I live in Australia now and have just bought some seeds, so next Spring I hope to have buckets full ....I cant wait!!!!
For anyone out there who likes a bit of a chilli kick these are for you !!!