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.
Approximate, per 1 ración fried (~100g). Values vary by recipe and portion.
Ingredients
- ·300 g Padrón peppers
- ·4 tbsp olive oil
- ·coarse sea salt
Method
- 1
Wash the peppers and dry them thoroughly, as any water will make the oil spit dangerously.
- 2
Heat the olive oil in a wide frying pan over high heat until it shimmers.
- 3
Add the peppers in a single layer and fry, tossing occasionally, for about 4 to 5 minutes until the skins blister and turn golden-brown in patches and the flesh softens.
- 4
Lift out with a slotted spoon onto a serving plate.
- 5
Shower generously with coarse sea salt and serve hot, eaten by the stalk.