Padrón Peppers

Name: Padrón Peppers
Prep time: 5 min
Cook time: 5 min
Yield: 2 to 4 servings
Cuisine: Spanish Menu
Ingredients: Padrón Peppers — 250 g; Olive Oil — To coat pan; Coarse Sea Salt — To taste

Padrón peppers are a celebrated Spanish tapa, featuring small, mild green peppers that are flash-fried until their skins are blistered and tender. Each bite delivers a deeply savoury, smoky flavour, lightly seasoned with coarse sea salt for a simple, addictive snack that is famous for its occasional spicy kick, making every serving a surprising and delightful experience perfect for any casual social gathering.

Cuisines

Cooking Instructions

Preparation: 5 minutes
Cooking: 5 minutes

Servings: 2 to 4

Notes:

Padrón peppers are famously unpredictable; while the vast majority are mild, a small percentage can be surprisingly hot, which is a key part of the fun of eating this traditional dish.

Ensure the peppers are washed and dried thoroughly before frying to prevent the oil from splattering excessively; any residual water will react violently with the hot oil.

Using a splatter guard or a pan lid is highly recommended during cooking, as the peppers contain moisture that can cause the hot oil to jump or 'pop' as they blister in the pan.

Do not rush the frying process; cook the peppers over medium-high heat, turning them regularly to ensure an even, blistered skin across the entire surface of each pepper, which is essential for that signature texture.

The most traditional way to serve them is simply finished with a generous sprinkle of coarse sea salt while they are still piping hot; the salt enhances their natural, earthy sweetness.

Prep
Wash the Padrón peppers thoroughly under cold water and ensure they are completely patted dry with a clean towel before cooking.

Fry
Heat a generous layer of olive oil in a pan over medium-high heat until it begins to shimmer, then carefully add the peppers in a single layer.

Blister
Fry the peppers, turning them regularly with tongs, until the skins are beautifully blistered and the peppers are tender.

Drain and Season
Remove the peppers from the oil using a slotted spoon, place them on a plate lined with paper towels to drain excess fat, and finish with a liberal sprinkle of coarse sea salt.