Blistered Padron Peppers (Pimientos de Padrón)
These small green peppers, charred in olive oil and sprinkled with crunchy salt, are a staple at bars and restaurants throughout Spain. They're a great vegan addition to a spread of tapas!
Servings: 4 to 6, as a tapa
Ingredients
- 2 tablespoons extra virgin olive oil
- 3/4 pound Padrón peppers (340g)
- Flaky sea salt to taste
Instructions
- Heat the olive oil. Heat the olive oil over high heat in a heavy-bottomed skillet large enough to fit the peppers in a single layer until hot; shimmering, but not smoking.
- Cook the peppers. Add the peppers and cook, tossing occasionally, until the skin blisters and the peppers are al-dente. About 1 1/2 minutes.
- Serve. Remove the peppers from the heat and transfer to a serving platter. Sprinkle generously with flaky sea salt and serve.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil used in this recipe.
- How to Grill Pimientos de Padrón: Padrón peppers are traditionally pan fried, but they can be grilled for a smokier flavor. Preheat the grill on high for 5 minutes. In a bowl, toss the peppers with the olive oil. Grill the peppers until blistered all over, 1 to 3 minutes per side. Transfer to a serving plate, sprinkle with flaky sea salt, and serve hot.
- Substitutes for Pimientos de Padrón: Padrón peppers are becoming easier to find, especially in larger cities, at farmers’ markets, or at specialty grocers. Shishito peppers are the closest substitute. Just like Padrón peppers, about one in ten to twenty is spicy, while the rest are mild. If both remain elusive, try using baby bell peppers. You won’t find them as a tapa in Spain, but they’re just as tasty.
Nutrition
Calories: 78.9kcal | Carbohydrates: 3.9g | Protein: 0.7g | Fat: 7.1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 5.1g | Sodium: 2.7mg | Potassium: 148.9mg | Fiber: 1.4g | Sugar: 2g | Vitamin A: 314.7IU | Vitamin C: 68.4mg | Calcium: 8.6mg | Iron: 0.3mg
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