Blistered Padron Peppers
Padron peppers are a classic Spanish dish that you can easily make at home in under 5 minutes with just 3 simple ingredients. They are incredibly addictive to eat with there mix of spicy, salty and smokey flavors. In this Padron Peppers recipe, Shishito peppers can easily be substituted.
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 add a sprinkle of salt, but sometimes the simple way is better. I wanted to share this recipe because Padrón 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. Once you start eating these peppers you won’t be able to stop, they are very addicting.
What Are Padron Peppers
Padrón peppers are a variety of little peppers that are usually green in color and approximately 3 to 4 inches in length. Padron peppers are from the municipality of Padrón in Northwestern Spain and are harvested in the months of May-September. In the US the majority of the padron peppers that you find in grocery stores are grown in Mexico or the US.
What’s The Difference Between Padron Peppers and Shishito Peppers
Why You Will Love These Padron Peppers
- The combination of flakes of salt, tender peppers and a little kick of spice from time to time is incredibly addictive. It’s almost impossible not to finish an entire bowl in one sitting.
- They take only minutes to prepare and are truly fool proof to make and are a great vegetable to have in your fridge to quickly make when you want something to enjoy with wine
- A small bowl of padron peppers is a fantastic side dish to add to a spanish tapas spread. Serve them alongside ham croquettes, garlic shrimp or a spanish tortilla.
What You Need To Make Padron Peppers
- Padron Peppers: depending on the time of year and where you live padron peppers can be found in most grocery stores or any local farmer’s market. If you aren’t able to find padron peppers, shishito peppers can be used in their place in this recipe.
- Coarse Salt: I recommend using flaky sea salt such as maldon salt. The big chunks of salt really make the dish and help bring out the flavor of the peppers.
- Good Olive Oil: Although only a little olive oil is used in this recipe, I recommend using one that is good quality for the best flavor. The amount of oil used will depend on the size of the pan.
Are Padron Peppers Spicy?
Unlike spicy peppers such as chilies, eating a padron pepper is like playing Russian roulette, the perfect dish for those who love to gamble. When cooked, 90% of the small green peppers take on a mild flavour, but there is that small 10% that have quite a spicy kick to them, almost like a chilli pepper. The amount of sun and water that the padron pepper plant receives when growing is what determines the peppers level of spice.
How To Make Padron Peppers
- Start by heating a heavy skillet or large frying pan on medium-high heat and add in a little oil
- Wash the peppers and then add them to the hot skillet in a single layer.
- The hot olive oil will cause the peppers to quickly blister, so use a pair of tongs to turn every couple of minutes so that they cook on all sides.
- Once the peppers are soft and blistered (approximately 5 minutes), use a slotted spoon to remove them from the pan (leaving behind any excess oil) and transfer them to a serving plate or serving bowl. Generously sprinkle them with coarse sea salt.
Do You Eat The Entire Pepper?
No – when eating a padron pepper you eat the pepper and seeds, but stop at the stem. When making them at home for guests I like to leave a small bowl for people to leave the stems.
What About Leftovers?
While I find that padron peppers are best enjoyed warm straight from the pan, any leftovers can be stored in an airtight container and eaten at room temperature or reheated in a large skillet on medium heat with a splash of oil until warm.
Here are a few more Spanish inspired recipes that you might enjoy:
- Sheet Pan Spanish Chicken & Chorizo
- One Pan Spanish Chorizo & Shrimp
- Chorizo & Roasted Red Pepper Frittata
- Cauliflower Rice Paella
- Spicy Tomato Gazpacho
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Padron Peppers
Ingredients
- 4 cups padron peppers
- 1-2 tbsp olive oil
- 1 tsp fleur de sel or other flaked salt
Instructions
- 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!
Love Padron Peppers! I never knew they were so easy to make, I will have to buy some next time I see them in the groccery store.