Pimientos de Padro
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Tips
The peppers are typically in season from late spring to early autumn, with the peak harvest occurring between July and September. During these months, you can find the freshest and most flavourful peppers at farmers' markets and grocery stores, or even grow them yourself if you have green fingers.
Tips
When picking, look for firm, bright green peppers with smooth, unblemished skin. They should be heavy for their size and free of any wrinkling or soft spots. Also, choosing those of similar size will help ensure even cooking.
Tips
To keep the peppers fresh, store them in a well-ventilated area at room temperature for up to 1 week or in the crisper drawer of your fridge for up to 2 weeks.
Tips
Rinse thoroughly under cool running water before cooking to remove any dirt or debris.
Questions about pimientos de Padrón
With our pimientos de Padrón recipe, you can effortlessly bring the authentic taste of Spanish tapas right into your own kitchen. In just a matter of minutes, you will be able to create a delightful and flavourful dish that transports you to the sun-filled streets of Spain. So why wait? Read on to learn more about this simple yet satisfying summer snack.
Ingredients
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Padrón pepper
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20 |
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Olive oil
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1 tbsp |
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Flake salt (to taste)
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1 tbsp |
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Padrón peppers – an easy and savoury bite
Padrón peppers are a delightful and flavourful snack. The small, green pimientos (Spanish for peppers) are known for their distinct flavour, which is generally mild and slightly sweet. However, some of them can be unexpectedly spicy, making it an exciting game of Russian roulette for your taste buds. They are typically enjoyed as tapas, served pan-fried in olive oil, and sprinkled with salt, making them a savoury, finger-licking treat. With their rich taste and the element of surprise from the occasional spiciness, Pimientos de Padrón is sure to delight and entertain your palate as well as your guests.
Make pimientos de Padrón part of your BBQ buffet
Including pimientos de Padrón in your BBQ buffet is an excellent idea, as these tasty peppers are not only easy to prepare but also make a delicious and visually appealing addition to your meal. Pan-frying pimientos de Padrón takes just about 5 minutes, making them a quick and convenient option and leaving you with more time to prepare other elements for your BBQ feast. Once cooked, their flavour becomes even more intense and slightly smoky, complementing other BBQ dishes perfectly. Simply drizzle the pimientos de Padrón with olive oil and season with salt to create a mouth-watering, crowd-pleasing appetiser that demands seconds.
Pair these green pan-fried beauties with our recipes for spiced lamb skewers, tender grilled salmon, or a grilled peach salad.
How to cook Padrón peppers
While pan-frying is the preferred method used in this Padrón peppers recipe, there are other ways to enjoy these delightful treats. You can also roast them in the oven or prepare them on a grill. Each method has its own advantages and imparts a slightly different flavour and aroma. Pan-frying results in a crispier texture and allows you to control the cooking process more closely. The oven method is a great hands-off option, as it requires less attention, and the even heat distribution ensures that the green beauties are cooked uniformly. Grilled peppers, on the other hand, provide a smoky, charred flavour that many people find irresistible. Regardless of your preferred method, simply cook them until they develop black spots, then drizzle with olive oil and season with salt.
Make it your own
While cooking the peppers in a pan and finishing them off with olive oil and salt is a classic favourite, you can just as well experiment with different seasonings. You can, for example, add a squeeze of fresh lemon or lime juice, sprinkle with smoked paprika or crushed red pepper flakes, or even top with crumbled salad cheese or grated parmesan. You can also split them in half and stuff them with goat cheese, cream cheese, or other soft, flavourful cheeses and then bake or grill them for a rich, satisfying treat. The possibilities are endless, so do not be afraid to put your own spin on this delicious and versatile tapas dish.
