Galicia · Spain
Pimientos de Padrón
These small green peppers come from the town of Padrón in Galicia, where Franciscan monks are said to have brought pepper seeds from the Americas in the 16th century. Fried whole in olive oil and finished with coarse salt, they are famous for the roulette that most are mild but the occasional one is fiery.
Approximate, per 1 ración fried (~100g). Values vary by recipe and portion.
Where it comes from
These small green peppers come from the town of Padrón in Galicia, where Franciscan monks are said to have brought pepper seeds from the Americas in the 16th century. Fried whole in olive oil and finished with coarse salt, they are famous for the roulette that most are mild but the occasional one is fiery. Hence the saying: 'os pementos de Padrón, uns pican e outros non.'
Where to eat Pimientos de Padrón
0 restaurants worldwide serve it.
The variants
De Herbón (DOP)
The protected-origin peppers grown around Herbón, Padrón.
Pimientos de Gernika
Basque cousin peppers, larger and reliably mild.
With flaked sea salt
Blistered and finished simply with Maldon-style salt flakes.
Cook it yourself
- Pimientos de Padrón
Pimientos de Padrón are little green Galician peppers flash-fried in olive oil until blistered and finished with coarse salt. Their fame lies in the gamble, since most are sweet and mild but every so often one hides a fiery kick.