Authortapasonline
RatingDifficultyBeginner

“Pimientos de Padrón or Padrón peppers come traditionally from Padrón in Galicia, in north-western Spain These small green peppers are sometimes known as “Russian Roulette” peppers as the majority are quite mild, but occasionally one comes across a really spicy one. They are available from Spanish delicatessen and online suppliers and are now frequently found in greengrocers and supermarkets.

They make a great accompaniment and are particularly good with Huevos Rotos (Broken Eggs), but are most often served simply on their own – a quick and easy taste of Spain!

Yields4 Servings
Prep Time3 minsCook Time3 minsTotal Time6 mins

 300 g Pimientos de Padrón(300g/12oz)
 3 tbsp Olive Oil
 Coarse Sea Salt

1

Rinse and dry the peppers. There is no need to trim them as the little stalks are ideal for picking them up.

2

Heat the oil in a frying pan until it is quite hot and then add the peppers – if you are preparing a lot, you may have to do them in batches.

3

Fry the peppers, turning occasionally until they soften and the skin begins to blister. Season with salt.

4

Remove from the pan and serve immediately, sprinkled with a little more salt.

Ingredients

 300 g Pimientos de Padrón(300g/12oz)
 3 tbsp Olive Oil
 Coarse Sea Salt

Directions

1

Rinse and dry the peppers. There is no need to trim them as the little stalks are ideal for picking them up.

2

Heat the oil in a frying pan until it is quite hot and then add the peppers – if you are preparing a lot, you may have to do them in batches.

3

Fry the peppers, turning occasionally until they soften and the skin begins to blister. Season with salt.

4

Remove from the pan and serve immediately, sprinkled with a little more salt.

Pimientos de Padrón