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Pimientos de Padrón
Blistered Padrón Peppers
A classic Galician tapa, these small green peppers are blistered in hot olive oil until tender and slightly charred, then generously seasoned with flaky sea salt. Enjoy the thrill of the 'Russian roulette' – some peppers are mild, while others pack a surprising spicy punch!
🧂 Ingredienser
- 250 g Padrón peppers(Look for small, firm, bright green peppers. If unavailable, shishito peppers are a good substitute.)
- 3-4 tbsp Olive oil(A good quality extra virgin olive oil is recommended for flavor, but a lighter olive oil can also be used.)
- to taste Flaky sea salt(Crucial for texture and flavor. Maldon sea salt is a popular choice.)
👨🍳 Instruktioner
- 1
Wash and thoroughly dry the Padrón peppers. It's essential they are completely dry to prevent oil splattering and to ensure proper blistering. Trim off any stems if they are too long, but leave them attached if possible for easier handling.
⏱️ 2 minutes - 2
Pour the olive oil into a large, heavy-bottomed skillet (cast iron works well). Heat the oil over medium-high heat until it is shimmering and just beginning to smoke slightly. The oil needs to be very hot to quickly blister the peppers.
⏱️ 3-4 minutes - 3
Carefully add the dried peppers to the hot oil in a single layer. Do not overcrowd the pan; work in batches if necessary. Fry the peppers, tossing them gently and frequently with tongs, for about 5-7 minutes, or until they are tender and have developed blistered, slightly charred spots on all sides. They should be softened but still hold their shape.
⏱️ 5-7 minutes - 4
Using a slotted spoon or tongs, transfer the blistered peppers to a serving plate lined with paper towels to drain any excess oil for about 30 seconds.
⏱️ 30 seconds - 5
Discard most of the oil from the skillet, leaving just a thin coating. Return the peppers to the warm skillet for a few seconds to re-warm and help the salt adhere. Sprinkle generously with flaky sea salt immediately. Serve hot.
⏱️ 1 minute
💡 Proffstips
- ✓The 'Russian Roulette' element: Padrón peppers are known for their unpredictable heat. About 1 in every 10-20 peppers is spicy. Enjoy the surprise!
- ✓Ensure the oil is hot enough before adding the peppers; this is key for achieving the characteristic blistered skin.
- ✓Flaky sea salt is essential for the authentic taste and texture. Its large crystals provide bursts of saltiness.
- ✓Serve immediately after salting for the best experience.
✨ Idéer för variationer
Inspiration till din egen version av detta recept
- Serve with a wedge of lemon for squeezing over the peppers.
- Drizzle with a touch of balsamic glaze.
- Serve alongside a small bowl of aioli for dipping.