Pimentos De Padron Tapas

Made This Recipe? Add Your Photo

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.

Skip to Next Recipe

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.