Pádron peppers are one of our favorite Spanish tapas. This is a classic recipe and luckily it’s super easy to prepare, simple and flavorful.
What are pádron peppers?
They are small, green and mild like green bell pepper and originate from Galicia, Spain. From the Spanish small pepper family only one out of the peppers is extremely hot, like their cousin jalapeño. Pádron peppers are part of the capsicum annuum species, also known as pementos de pádron and herbón peppers. It’s the amount of capsaicin that makes the pepper hot. In Galicia people often say that ‘some are hot and others not’ (in Galician ‘Os pementos de Padrón, uns pican e outros non’). So this makes them not only flavorful but also exciting to eat, you never know what you gonna get. Don’t worry we eat them all the time and never have burned ourselves on a accidentally hot pádron pepper.
Os pementos de Padrón, uns pican e outros non
How to prepare Pádron Peppers
Although you can eat them raw, they taste best when cooking them the classic way, which is the Spanish style. It’s the easiest tapas you’ll ever make and are always loved on the table. The peppers naturally provide a complex taste no need to add much to it. The key ingredients are pádron peppers, oil and salt. We like to add lemon to it because it softens their sometimes bitter taste. All you need to do is wash them, dry them and then blister them in the oil in a large pan. Squeeze the lemon above the peppers and add the lemon to the pan. Cook until they have blisters and serve on a plate sprinkled with sea salt. This cooking-style gives them a smokey flavor that is irresistible.
Pádrons taste amazing just by themselves but in Spain they often serve it with fried eggs and potatoes or along with other tapas.
Pádron Peppers Spanish-Style (Pimientos de Pádron)
- pádron peppers
- 1 tbsp olive oil or canola oil
- sea salt and pepper
- Wash the pádron peppers and dry them. The dryer they are the easier they blister.
- Heat olive or canola oil over high heat in a skillet large enough to fit the peppers in a single layer. Add the peppers and cook them first without moving until blistered on first side. This happens usually within 1 minute. Squeeze a quarter of a lemon above them and add the lemon to the skillet. Shake up the peppers and continue to cook, while turning occasionally, until well blistered all over and tender-crisp.