Pimientos de Padrón
Pimientos de Padrón (pee-mee-EN-tos deh pah-DRON)
Padrón Peppers
Small green peppers from Galicia, blistered in a screaming-hot pan with olive oil and showered with coarse sea salt. Most are mild, but the occasional fiery one keeps every bite a gamble.
Nutrition & Info
Equipment Needed
Presentation Guide
Instructions
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1
Wash peppers and pat completely dry to prevent oil splatter.
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2
Heat olive oil in a cast iron skillet over high heat until shimmering.
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3
Add peppers in a single layer and cook without moving for 2 minutes until blistered and charred on one side.
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4
Flip and cook another 1-2 minutes until tender and blistered all over.
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5
Transfer to a plate and shower generously with coarse sea salt. Serve immediately.
Did You Know?
The Spanish saying goes: "Os pementos de Padrón, uns pican e outros non" — some are hot and some are not, and there is no way to tell until you bite.
Chef's Notes
The Story Behind Pimientos de Padrón
Padrón peppers were brought to Galicia by Franciscan monks from Mexico in the 16th century. The peppers adapted to the cooler Galician climate, producing their characteristic mild flavor with the occasional spicy surprise. They became a staple tapa across Spain.
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