Pimientos de Padrón from the skillet
The Padrón pepper, also known as Pimientos de Padrón, is a small green pepper native to the Padrón region of Galicia, Spain. It is a popular and beloved Spanish tapas pepper known for its mild flavour with the occasional spicy surprise.
Padrón peppers belong to the Capsicum annuum family and have a thin, green skin. They are usually 5 to 10 centimetres long and have a slightly wrinkled texture. Although they are generally mild, about one in 10 chillies can have a slightly higher spiciness level, ranging from mild to moderately spicy.
The traditional way to prepare Padrón peppers is to fry or roast them in a skillet with olive oil and then sprinkle them with coarse sea salt. This creates a delicious contrast between the soft, juicy pepper and the crunchy salt.
Padrón peppers are often served as tapas or side dishes in Spain. They are loved for their easy preparation and the surprise elements that make eating them interesting. It is customary to eat the whole pepper, including the seeds and stalk.
Recipe for Padrón peppers in a cast iron skillet
Time: 8-10 minutes
People: 2 or as appetiser/tapas
Pan: VH20H
Ingredients:
250g Padrón peppers
1 tablespoon olive oil
Coarse sea salt to taste
Preparation:
- Heat a cast-iron skillet over medium-high heat.
- Add the olive oil to the skillet and let it heat up.
- Add the Padrón peppers to the skillet, making sure they are evenly distributed.
- Fry the chillies for 5-7 minutes, stirring regularly, until lightly seared and cooked. The chillies should soften but still remain slightly crispy.
- Remove the skillet from the heat and transfer the Padrón peppers to a serving dish.
- While still hot, sprinkle the chillies generously with coarse sea salt. The salt adds extra flavour to the chillies.
- Serve the Padrón peppers directly as a side dish or as tapas. They are traditionally served with a little sea salt, but you can also serve a dip or sauce of your choice with them.
Padrón peppers are often mild in flavour, but occasionally there can be a hot pepper among them. It's a nice surprise during dinner! Remember to eat the stem of the peppers, as it is also edible.
Enjoy your grilled Padrón peppers in the cast-iron skillet!
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