A plate of padron peppers is always the first thing I order when I eat at a tapas restaurant, even before a glass of wine which should give you a good indication of just how much I love them. They are like the Spanish equivalent of edamame, the perfect finger food to nibble on with a cocktail or glass of wine.
I generally try to post recipes that are a bit more creative then – sautee in oil, once browned remove and serve with salt, but sometimes simple is better. I wanted to share this recipe because Padron Peppers seem to be a vegetable which a lot of people will pass in the grocery store without giving a second thought to. Please don’t, they are incredibly easy to prepare and so delicious, I promise you won’t regret tossing them into your shopping basket.
Eating a padron pepper is like playing Russian roulette, the perfect dish for those who love to gamble. When cooked, 90% of the peppers take on a mild flavour, but there is that small 10% that have quite a kick to them, almost like a chili pepper. Try to use the best quality flaked salt you can find such as fleur de sel, I find it makes a difference in bringing out the flavour of the peppers. Once you start eating these peppers you won’t be able to stop, they are very addicting. Happy snacking!
- 4 cups padron peppers
- 1-2 tbsp olive oil
- fleur de sel or other flaked salt
- Heat the olive oil in a large frying pan on high heat
- Once the oil is heated add the peppers to the pan (be careful the oil may spatter)
- Cook the peppers for approximately 5 minutes, turning regularly to ensure they are evenly cooked
- Once brown and blistered, remove from the pan, place in your serving plate or bowl and sprinkle with a generous amount of salt
- Best served while still warm. Enjoy!
Restaurant Tip – if you are in London and craving Padron Peppers, Opera Tavern in Covent Garden is a great option. Other tapas places I love in the city are Barafina in Soho, Dehesa by Carnaby St and Brindisa in Borough Market. I would love you hear what your favourite tapas restaurant is.