• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Feisty Tapas logo

  • Home
  • Instant Pot
    • Instant Pot Recipes
    • Instant Pot Duo Crisp Recipes
    • Instant Pot Tips and Tricks
  • Thermomix Recipes
  • Recipes with both Thermomix & Instant Pot
  • Air Fryer
  • Gadget-Free Recipes
  • About Me
  • Newsletter
  • Instant Pot® UK Community Recipe Index
  • Nav Social Menu

menu icon
go to homepage
search icon
Homepage link
  • Instant Pot Recipes
  • Instant Pot Duo Crisp Recipes
  • Thermomix Recipes
  • Recipes with both Thermomix & Instant Pot
  • Instant Pot® UK Community Recipe Index
  • About Me
×

Home » Gadget-Free Recipes » How to cook Padrón Peppers (Pimientos de Padrón)

How to cook Padrón Peppers (Pimientos de Padrón)

8 · Jul 24, 2012 · 8 Comments

How to cook Padrón peppers (Pimientos de Padrón) the authentic traditional way
Everything you need to know to learn to cook Spanish/Galician Padrón Peppers (Pimientos de padrón)

How to cook Padrón Peppers (Pimientos de Padrón)

Os pementos de padrón, uns pican e outros non

The above is a Galician saying describing the little green peppers that are the subject of this post, meaning that some of them have a kick, others don't. These are the Russian Roulette of Spanish gastronomy.

Pimientos de Padrón (Padrón Peppers) grow in the eponymous parish of Padrón, located in the province of Galicia known as A Coruña, in Northwest Spain. This a poetic land, home to one of the greatest female writers of the Galician language, Rosalía de Castro. Spain has several regional languages (recognised as such, instead of dialects, under the Spanish Constitution), other languages include Basque and Catalonian.

Padrón Peppers are currently stocked at Waitrose (£1.99 for a 130 g bag), this is where I bought mine last week, but keep your eyes peeled if you see any Spanish stalls, shops, supermarkets in your daily travels. They are a very seasonal produce and, in fact, they are ideal for summer tapas so make sure you grab a bag soon or you may have to wait until next year.

How to eat Padrón Peppers

No forks required, grab them by the stems and, if you're brave, eat everything but the stem itself but don't forget some of them can be as hot as a chilli pepper while others are totally mild but extremely tasty. The safe way of eating them is by only biting the tip first, the seeds are the real culprits when it comes to tastebud explosions.

What to drink with Padrón Peppers

Enjoy, if you can, with a nice chilled beer and make sure you have nice crusty bread handy because, should you get one with that special kick, you will want to reach for the bread to appease the burning sensation, if you like chillis you're going to love this. Once you're done with the bread make sure you have a nice sip of that beer. Chin chin.

If you want to read more about the food of my homeland, Galicia, step this way.

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

Everything you need to know to learn to cook Spanish/Galician Padrón Peppers (Pimientos de padrón). Perfect as tapas or as a side dish
Print Recipe Pin Recipe Save Recipe Recipe Saved!
Prep Time 1 min
Cook Time 5 mins
Course Appetizer, Side Dish
Cuisine Spanish

Equipment

  • Frying pan

Ingredients
  

  • 2 tbsp 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
 

  • 1. 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. 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).
  • 3. 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 your spirits will cheer you right up.

Notes

This is an ideal side dish to have with other tapas or with a big salad like we did on Sunday with some of the leftovers of the Maple-Glazed Roast Chicken with Sesame Seeds I told you about the other day (that chicken goes a long way!).
Keyword padrón peppers, peppers, Spanish food

Become a Feisty Tapas supporter

¡Que aproveche!

Maria aka Feisty Tapas

*A ojo de buen cubero: A Spanish expression meaning to do something by guessing, eyeballing if you will.

8
Previous Post: « Maple-Glazed Roast Chicken with Sesame Seeds
Next Post: Hippy flowers: a free cross-stitch pattern »

Reader Interactions

Comments

  1. Bavarian Sojourn says

    July 25, 2012 at 7:38 am

    One of my favourite Spanish foods! And finally a recipe (with great photographs) to be able to make them! Thank you!! 🙂

    Reply
  2. Maria @ Feisty Tapas says

    July 25, 2012 at 12:38 pm

    Thanks so much! I am glad you had heard of these little green peppers before (and by that I mean pleasantly surprised of course ;)). As you're a regular reader you may have noticed I didn't blog about food very much before but have always wanted to so your comment means a lot. I am also glad you like the photos, I quickly took them while preparing a quick lunch on Sunday. Do you find Padron Peppers over there at all?

    Reply
  3. Bavarian Sojourn says

    July 26, 2012 at 8:13 pm

    Used to be the first thing I would order at a tapas place we used to go to in London! Haven't seen them here, but I think I could probably find them at the Viktualientmarkt (fresh food market) in town. Will report back! 🙂

    Reply
  4. Peggy Melmoth says

    July 29, 2012 at 1:14 pm

    Looks delicious! I love all tapas 🙂

    Reply
  5. Maria @ Feisty Tapas says

    August 04, 2012 at 10:17 pm

    Thank you Peggy!

    Reply
  6. Reecea Henderson says

    August 22, 2012 at 9:55 pm

    My husband lover all kinds of peppers. Thanks for posting this recipe.

    Reply
  7. Maria @ Feisty Tapas says

    August 23, 2012 at 10:49 pm

    You're most welcome Reecea, let me know if you try it

    Reply
  8. Bob Ward says

    March 07, 2019 at 1:44 pm

    Love them I have grown them for a number of years now, find them quite easy

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Footer

Foodies 100

Foodies100 Index of UK Food Blogs
Foodies100

Privacy Policy

  • Privacy Policy
  • Instant Pot Recipes
  • Instant Pot Duo Crisp Recipes
  • Thermomix and Instant Pot
  • Thermomix Recipes

Copyright © 2021 Feisty Tapas on the Cravings Pro Theme