How to Make Pimientos de Padron (Spanish Green Pepper Tapas)

Gifted item

I could write such a long post about how much I love these (and tapas style dining in general – not only Spanish but all sorts of world cuisine, as . long as it’s meat free). But I know many people (me including) hate reading the blurb attached to recipes and they just want to scroll down to see the actual recipe.

So shortly, to me, these are the taste of Ibizan summer, a piece of the Spanish sun, the sea breeze hitting your face as you sit in chiringuito munching on these. The taste of sea salt, the extra virgin olive oil and the wonderful, emerald green peppers. Do I love these? No I adore Pimientos de padron.

Good news if you’re here because you’re addicted to these just like me: they are really easy to make at home. 

All the ingredients you need are:

500g Padron peppers (this will give you about one or two portions approx. Depends on how you’re serving it.)

A good splash of extra virgin olive oil

Flaky sea salt

Method:

Heat the oil in a large frying pan. On medium heat (180 Celsius) fry the peppers for about 7-8 minutes until they start to deflate, starting to get brown and their skin gets flaky.  Then remove them from the pan, sprinkle with generous amount of sea salt (I used Salt Pans Flor de Sal with Piri-Piri, a bit of a spicy kick does good to the peppers. They also come in a cute, reusable jar, no plastics!)

And that’s all. Enjoy!