Padrón Peppers Recipe
Receta de Pimientos de Padrón
15
Minutes
6
servings
Ingredients
- 1 lb Padrón peppers, washed and dried
- Pinch sea salt
- 2 tbsp Spanish olive oil
Nutritional Facts
- Serving Size 2.8 oz/ 81 gr
- Calories 64
- Calories From Fat 43
- Total Fat 4.8 gr (7%)
- Saturated Fat 0.7 gr (3%)
- Trans Fat 0 gr
- Cholesterol 0 mg
- Sodium 210 mg (8%)
- Total Carbohydrates 5 gr (2%)
- Fiber 3 gr (11%)
- Sugars 3 gr
- Protein 1 gr (3%)
- Vitamin A 14%
- Vitamin C 57%
- Calcium 1%
- Iron 4%
* Percent Daily Values are based on 2000 calorie diet. Your Daily Values may be higher or lower depending on your caloric needs.
Pimientos de Padrón are tiny fresh peppers originally from Galicia in northwest Spain. Sizzled in olive oil and sprinkled with sea salt, they have a delicious flavor and most are mild. But once in a while you will bite into a spicy pepper - the reason The New York Times coined them "Spanish Roulette!" Our Pimientos de Padrón are grown from Spanish seeds by a family farmer in the U.S. and hand harvested and shipped fresh to our customers.
Steps
Place peppers in a bowl, add the olive oil, and toss to coat.
Heat a grill pan or outdoor grill to high. When the grill is hot, place peppers on grill in a single layer. Grill uncovered, turning occasionally, until the peppers start to char and blister, about 6 to 8 minutes total. Alternatively, on the stovetop heat 1 tbsp olive oil in a large heavy bottom or cast iron skillet over high heat until the oil is lightly smoking. Add the peppers in a single layer and cook without turning until they are blistered on the first side, about 30 seconds. Turn the peppers and shake the pan until peppers are well blistered on all sides and tender-crisp, about 2 minutes more.
Remove to a serving plate, sprinkle immediately with sea salt and serve.
3 Comments
Add mini chorizo sausages from La Tienda with the padrone peppers. All cooked in cast iron with ample olive oil and sea salt…
I’ve found that the best way to cook these little gems is to use a Chinese wok and stir almost continually with a Chinese chuan (aka wok spatula.) I do this outside on a propane burner over very high heat, but a gas stovetop will also work well. The hot (spicy) peppers are almost always the larger ones as they develop heat as they mature. The babies – 2" and under – are almost all “sweet”. They’re also sweeter earlier in the season. For best flavor, use the freshest peppers available.
I look forward to Padrón peppers every summer. They’re quick to prepare and I love their flavor – even the occasional spicy ones!