🇪🇸 Spain · Food
Pimientos de Padrón (Padrón Peppers)
By eatmundo · July 7, 2026
Indulge in the simple yet captivating experience of Pimientos de Padrón, a beloved Galician tapa. These small green peppers are quickly fried until blistered and tender, then generously sprinkled with coarse sea salt. Each bite is a delightful lottery – some are mild, and every now and then, you'll find a spicy surprise!
Ingredients
check them off as you prepareHow to Make It
- 1
Prepare the peppers: Gently wash 250 g of fresh Padrón peppers under cold water and pat them thoroughly dry with a kitchen towel. Ensuring they are very dry is crucial, as any residual water will cause the hot oil to splatter.
- 2
Heat the oil: Pour 60 ml of extra virgin olive oil into a large, heavy-bottomed frying pan or cast-iron skillet. Heat over medium-high heat until the oil is shimmering and just starting to smoke slightly, indicating it's ready for frying.
- 3
Fry the peppers: Carefully add the dry Padrón peppers in a single layer to the hot oil. Be cautious as they might splatter. Fry for 5-7 minutes, turning them frequently with tongs, until their skins are visibly blistered, softened, and slightly charred in spots.
- 4
Cook evenly: Continue frying, ensuring all sides of the peppers get some charring. They should feel tender when squeezed gently with tongs. Don't overcrowd the pan; cook in batches if necessary to maintain high heat and achieve that perfect blister.
- 5
Remove and drain: Once cooked to perfection, remove the peppers from the pan using a slotted spoon and transfer them to a plate lined with paper towels. This will absorb any excess oil, keeping them deliciously crisp.
- 6
Season immediately: While still piping hot, generously sprinkle 1/2 teaspoon of coarse sea salt over the peppers. The heat will help the salt adhere and enhance their natural flavors.
- 7
Serve as tapa: Arrange the Padrón peppers on a serving plate and serve immediately as a popular Spanish tapa. Encourage your guests to eat them whole, holding them by the stem, for the authentic experience.
- 8
Enjoy the surprise: Remember the classic Spanish saying, "Os pementos de Padrón, uns pican e outros non" (Padrón peppers, some are hot and some are not) – part of the fun is the occasional spicy one! Be ready for a delightful kick.
Frequently Asked Questions
How should I prepare Padrón peppers before cooking, and what should I look for when buying them?+
Thoroughly wash and dry the peppers to ensure good searing and prevent oil splatters. Choose firm, unblemished peppers with a vibrant green color.
What's the best way to cook Padrón peppers to achieve their characteristic blistered skin?+
Heat a generous amount of olive oil in a pan until very hot, then fry the peppers quickly, stirring frequently, until their skins are blistered and slightly charred.
When is the ideal time to salt Padrón peppers, and how do I know when they are perfectly cooked?+
Salt them immediately after cooking with flaky sea salt while they are still hot. They are done when the skin is blistered, slightly collapsed, and the flesh is tender.
Is there a way to tell which Padrón peppers might be spicy, or is encountering a hot one part of the dish?+
The occasional spicy Padrón pepper is a characteristic of the variety and adds to the experience; there's no external visual indicator to reliably predict which ones will be hot.
Mundo Match
Dishes across the world that share Pimientos de Padrón (Padrón Peppers)'s core ingredients.
