Padrón peppers are a variety of peppers from the municipality of Padrón in northwestern Spain. They are commonly eaten fried.
More info here.
Pimientos de Padrón
Spanish peppers very common in traditional spanish Tapas.
Ingredients
- Olive oil (Enough to cover the peppers)
- 10 pimientos padrón
- 1 pinch fleur de sel (Optional)
Instructions
- Clean the peppers with water and dry them well.10 pimientos padrón
- Heat a frying pan with plenty of olive oil to approximately 160°c (320°f)Olive oil
- Fry the peppers over medium heat for approximately 3 to 4 minutes. Do not exceed the cooking time too much because they can become bitter.Olive oil, 10 pimientos padrón
- Remove them carefully because once they are fried they are very soft and put them on a plate with absorbent kitchen paper to dry them.
- Once dry, serve them with a little salt or “Fleur de Sel”.10 pimientos padrón, 1 pinch fleur de sel
- Let them rest for a minute. Add a pinch of salt and enjoy.
Video
Notes
Caution: Cover the pan with a lid because the peppers contain some water and oil can splash dangerously.
A good tip: Keep the oil to reuse it. It's a clean oil with a lovely flavor. You can use it again the following day.
