Pimientos de Padrón are a type of small green pepper that originates from the Spanish region of Galicia. The peppers are usually picked when they are about 3-4 cm long and have a mild, slightly sweet flavour. However, it is important to note that approximately 1 in 10 peppers can be quite spicy. Pimientos de Padrón are usually fried in olive oil and served as a tapa (a small Spanish dish).
Ingredients
- 500g small green peppers (Pimientos de Padrón)
- Olive oil for frying
- Sea salt
Method
1. Heat a large frying pan over a medium heat and add enough olive oil to coat the bottom of the pan.
2. When the oil is hot, add the peppers and fry for 3-4 minutes until they start to blister.
3. Remove from the heat and season with sea salt. Serve immediately.
Potential changes & improvements
If you want a little more spice in your Pimientos de Padrón, you could try adding a pinch of chili flakes to the olive oil before frying the peppers. Alternatively, you could try serving them with a dipping sauce such as aioli or romesco sauce.
What other food it works well with
Pimientos de Padrón go well with other Spanish dishes such as patatas bravas or tortilla de patatas. They can also be served as a side dish with grilled meat or fish.
Common Mistakes
One common mistake when making Pimientos de Padrón is to not fry them for long enough. This can result in the peppers not being cooked through and can also make them quite difficult to eat. Another mistake is to not season the peppers with salt after cooking, which can make them quite bland.
Nutritional Information
Pimientos de Padrón are a good source of vitamins A and C. They are also low in calories and fat.
Allergens
Pimientos de Padrón do not contain any common allergens.