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
- 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
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.
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!).