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Collage photo with 3 photos: ones the padron peppers in their bag, then padron peppers in a frying pan, then served

How to cook Spanish/Galician Padrón Peppers (Pimientos de padrón)

Maria Bravo
Everything you need to know to learn to cook Spanish/Galician Padrón Peppers (Pimientos de padrón). Perfect as tapas or as a side dish
4 from 2 votes
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Prep Time 1 minute
Cook Time 5 minutes
Course Appetizer, Side Dish
Cuisine Spanish

Equipment

  • 1 Frying pan

Ingredients
  

  • 2 tablespoon extra virgin olive oil
  • 150 g Padron Peppers (Spanish Pimientos de Padron) or whatever amount you want
  • sprinkle sea salt I like Maldon Sea Salt

Instructions
 

  • Heat olive oil in a frying pan. The bag says 30 ml, I use my "ojo de buen cubero"* skills and calculate myself as I pour.
    2 tablespoon extra virgin olive oil
  • Add the peppers and fry over a medium heat for about 4-5 minutes, stirring them or shaking the pan (if you're less clumsy than me) every once in a while, until you see that the skin of the peppers blisters and they appear to be shrinking (the bag said something like gentle heat for about ¾ minutes but I don't agree, a gentle heat isn't enough).
    150 g Padron Peppers (Spanish Pimientos de Padron)
  • Serve with Spanish flair in a pretty or manky dish, it doesn't matter, sprinkled with sea salt (in the UK I like using Maldon salt). The salt should be noticeable, I know it may not sound like the best for your heart but the fact that this will lift the taste of the peppers. It is how they're traditionally served, with a generous amount of sea salt.
    sprinkle sea salt

Notes

This is an ideal side dish to have with other tapas 
Keyword padrón peppers, peppers, Spanish food
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