If you’ve ever ordered pimientos de Padrón (Padrón peppers) at a tapas bar, you’ve probably heard the warning: “Some are hot, some are not.”
That element of surprise has helped make these small green peppers one of Spain’s best-known tapas dishes.
The peppers take their name from the Galician town of Padrón, where people first grew them. Today, tapas bars and restaurants serve them across Spain as a simple starter or side dish. Most have a mild, slightly sweet flavour, but every now and then you’ll bite into one with an unexpected kick.
What are pimientos de Padrón?
Pimientos de Padrón are small green peppers that need very little preparation.
Most people fry them whole in extra virgin olive oil until the skins blister slightly. They then finish them with a generous sprinkle of coarse sea salt. This simple method lets the fresh flavour of the peppers stand out.
People often enjoy them with a cold beer or a glass of white wine, and they have become a staple on tapas menus throughout Spain.
How to cook them
You’ll need:
- 250g pimientos de Padrón
- Extra virgin olive oil
- Coarse sea salt or flaky sea salt
Wash the peppers under cold water and dry them thoroughly to stop the oil from splattering.
Heat a generous splash of olive oil in a large frying pan over a medium-high heat until it is hot but not smoking.
Place the peppers in a single layer and cook them for four to five minutes. Turn them occasionally until the skins blister and wrinkle.
Sprinkle over the sea salt just before serving. Enjoy them while they are still hot.
Why are some spicy?
One of the reasons pimientos de Padrón remain so popular is that every plate is different.
Most peppers are mild, but around one in ten is said to be spicy. That uncertainty adds a little excitement to every serving.
Although people now eat them throughout Spain and beyond, many farmers around Padrón still grow the peppers using traditional methods. Their work helps preserve the flavour and quality that have made pimientos de Padrón one of Spain’s favourite tapas dishes.
