Pimientos del Padron
Pimientos del Padrón is a simple yet irresistible Spanish dish that has won the hearts of many through its straightforward preparation and surprising flavor. At its core, this tapas dish features small, green Padrón peppers that are quickly fried in canola oil until their skin blisters, then sprinkled with coarse salt to finish. The allure of Pimientos del Padrón lies in the culinary roulette it presents—most peppers are mild and sweet, but occasionally, one packs a surprising punch of heat, making each bite an exciting gamble. Discovered during a captivating journey through Spain, and after experimenting back home to master its preparation, the recipe for Pimientos del Padrón now stands ready to be shared. This dish embodies the convivial spirit of Spanish tapas culture, inviting friends and family to gather around the table for a shared experience of delicious unpredictability and the joy of discovery. Through sharing this recipe, there's an opportunity to bring a taste of Spain’s rich culinary heritage into kitchens worldwide, encouraging others to explore the delightful contrasts of flavors and textures that make Pimientos del Padrón a beloved treat.
Equipment
- 1 cast-iron pan
Ingredients
- Coarse sea salt
- 2 tablespoons olive oil
- 12 ounces Padrón peppers
- 1 tablespoon canola oil
Instructions
- In a cast-iron pan big enough to hold the peppers in a thin layer, heat the olive oil over high heat.
- Stir the peppers when the heat has been reduced to a mild smokiness.
- Cook for thirty seconds without rotating the pan until the first side is blistered.
- Continue to fry, rotating periodically, until the peppers are thoroughly charred all over and delicate, approximately 11⁄2 minutes overall.
- Season with salt and pepper.