Pimientos de Padrón are one of those tapas dishes I simply can’t resist ordering whenever I go out for drinks with friends. They arrive sizzling hot, blistered from the pan, sprinkled with flaky salt, and are impossible to stop eating. Sweet, soft, slightly smoky, and occasionally spicy, they’re the perfect snack to enjoy alongside a cold beer on a warm summer day.
This humble Galician tapa is proof that simple food can be spectacular. With only three ingredients, Padrón peppers deliver huge flavour and have become one of the most beloved vegetarian tapas across Spain. If you’re craving a taste of Spanish sunshine at home, this dish is one of the easiest and most authentic ways to bring it to your table.
Ingredients for the Pimientos de Padrón recipe
The beauty of this recipe lies in its simplicity. Padrón peppers are the star, small green peppers originally from Galicia in northwestern Spain. Most of them are mild and slightly sweet, but every so often you’ll come across a spicy one, which is part of the fun when sharing them with friends. Good-quality olive oil is essential because it helps blister the skins and adds richness, while flaky sea salt enhances their natural flavour and provides a satisfying crunch. I used a wonderful sea salt mixed with algae which I bought in a farmers market in Mallorca, recently.
These peppers have become increasingly popular around the world, so they’re now easy to find in many countries. Large supermarkets and specialty produce shops often carry them, especially during warmer months. When buying them, look for firm, glossy peppers with no wrinkles or soft spots.
How to Make Spanish Padrón Peppers
Start by washing the peppers thoroughly and drying them well with kitchen paper. Removing moisture is important because it helps the peppers blister properly rather than steam in the pan.
Lightly coat a frying pan with olive oil and place it over medium-low heat. Remember, you only want enough oil to smudge the pan, as we are not frying the peppers, we are charring them. Once the pan is hot, add the peppers in a single layer. Cook them slowly, turning frequently so they char evenly on all sides. As they cook, their skins will blister and darken while the flesh softens.
When they are tender and nicely blistered, transfer them to a serving plate and immediately sprinkle with flaky sea salt. Serve them hot, straight from the pan, for the best flavour and texture.
Notes and Tips:
- Drying the peppers thoroughly before cooking is key to achieving that signature blistered skin.
- Don’t overcrowd the pan, as this will cause them to steam instead of char. Medium-low heat works best; high heat may burn the outside before the inside softens.
Pimientos de Padrón Recipe – Spanish Padrón Peppers
Ingredients
- 250 gr Padrón peppers
- olive oil
- sea salt
Instructions
- Rinse the peppers thoroughly and dry them completely with kitchen paper.
- Heat the olive oil in a wide frying pan over medium heat.
- Add the peppers in a single layer and cook, turning frequently, until blistered and lightly charred on all sides.
- Remove from the pan while hot and transfer to a serving plate.
- Sprinkle generously with flaky sea salt and serve immediately.
FAQ
Are Padrón peppers spicy?
Most are mild and sweet, but traditionally about one in ten is spicy, which adds an element of surprise.
Can I substitute another pepper?
Shishito peppers are the closest substitute if you can’t find Padrón peppers.
Do I eat the whole pepper?
Yes, you eat everything except the stem.
What do you serve them with?
They’re typically served as a tapa alongside drinks, but they also pair well with grilled meats, seafood, or other Spanish small plates.
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