I love, love, love Padrón peppers.
They aren’t something that I had tried until a couple of years ago, so I am late the party and I definitely missed out but whenever I see them on a menu now, I can’t help but order them.
And then encourage everyone else to try.
One cooked, they bring out a really sweet but earthy flavour before being covered in the coarse sea salt and it creates a wonderful mix of tastes.
I think Padrón peppers make a fantastic side dish, they are great in a salad or to serve if you are making some Spanish tapas dishes.
- Padrón peppers 270g (2 supermarket packets)
- 2tbsp Olive oil
- Coarse sea salt (I use Maldon)
- Skillet/Frying pan
- Wash and pat dry your Padrón peppers.
- Add 2tbsp olive oil to your skillet (or frying pan, but this may take a couple of minutes longer) and heat the oil on high until it is just starting to smoke.
- Add your Padrón peppers to the skillet.
You are looking for one even layer and don’t move them once in the skillet.
If you have too many peppers to create just one even layer, do it in two stages.
You want all of your peppers to be touching the skillet surface.
- Cook for approximately 30 seconds until the skin begins to blister.
- Then begin to toss or turn your peppers over and continue to cook until the surface further blisters and the flesh begins to soften.
This should take approximately 2 minutes.
- Remove your Padrón peppers from the heat and add to your bowl or plate before sprinkling with your coarse sea salt.
Give them a quick toss and add a little more salt before serving!
Best to eat on the day of cooking.