Other meals are hushed in terms of simplicity but loud in terms of flavour. Pimientos de Padrón is just that sort of unpredictable tapas dish that is also as delightful as it is Spanish. The bite-sized green peppers blistered in olive oil and sprinkled with sea salt, eaten as they are hot with a glass of wine at hand, do not get more charmingly rustic than this
And the lucky thing about them is that once you have tasted them, you already know the fabulous part: most of the peppers are mild and sweet, but every once in a blue moon, bam! One of them is a heat slugger. It is like a gustatory roulette, and the surprise is something that people do adore
Simple Galician Food
Pimientos de Padrón, its name reveals its origins, the town of Padrón, in the green and fertile northwest corner of Spain, and this is where the peppers were first cultivated. Monks brought these tiny peppers to the Americas many centuries ago, and they started flourishing along the rich soil and wet soil of their area. The monastic crop that began as an unassuming garden dwelt in monasteries and gradually found its way to the kitchens and taverns all over Spain
Conventionally, they were only consumed during festivals and village fairs, particularly in summer when the pepper was seasoned. They are now adored nationwide–and when you go and sit at any tapas bar in Spain, in either Madrid or Barcelona, you will likely find that a plate of them is being devoured, at virtually every table.
Ingredients
This dish is made amazingly and is uncomplicated. So this is what you will need to start:
- 200g fresh Padron peppers ( or Shishito peppers if you cannot find the Padrons )
- 2-3 tablespoons of extra virgin olive oil
- Flecked sea salt (such as Maldon or fleur de sel)
The substitutes and notes are as follows:
- No Padrons? A similar vibe is provided by rather mild shishito peppers
- The flaky salt is worth it, too, because it provides texture and a nice crunch
Other individuals prefer a sprinkling of lemon, but, of course, it is simply the oil and the salt
Instructions
Step 1: Too much water kills the blistering. Wipe them down hard with a dry towel—get them bone-dry
Step 2: A cast-iron skillet is the best one. Set the burner to medium-high and let the pan get properly hot before adding oil
Step 3: Only that which will cover the bottom of the pan. When the oil glimmers, discard the peppers in it
Step 4: Let them sizzle and pop, turning occasionally until they’re soft with brown blisters all over—this takes about 5–7 minutes
Step 5: Immediately, they are out of the pan, beat them with salt, when hot, in the pan. Don’t worry—that kick is supposed to be there. It’s part of the charm
Step 6: They taste best when they are piping hot. No need to use forks, just take and bite
How to Serve
- As an appetiser: Serve in the centre of the table with cold beer or Spanish white wine such as Albariño!!
- At the side: they are very good with grilled fish, roasted potatoes or rustic bread
- To start with, in case you are having a Spanish dinner, these are an ideal initial nibble
- These disappear faster than you can make them—one batch is never enough
Precautions
- Watch the oil! These peppers pop and spit a bit while cooking—use a splatter guard if needed
- Don’t overcook them. You want char, not mush
- Serve them hot and try to eat them fast—they turn from glorious to sad in minutes
- Expect a surprise. 1 in 10 might be spicy—it’s all part of the charm.
More About Pimientos de Padron
It just seems so happy to have a dish such as Pimientos de Padrón. No torturous sauces, no over-crafted substances–nature and oil and fire and a taste of mystery is all. This is one of those little things that makes a big difference
