Delicious Pimientos De Padrón Recipe: Spanish Tapas at Home

Padrón peppers are a small and flavorful culinary treasure. These tiny but tasty peppers have a fascinating history and a flavor that will transport you straight to the wonderful region of Galicia in northwest Spain.

best Pimientos de padrón recipe by the Mediterranean fork

Padrón peppers originate from the small town of Padrón, located in the province of A Coruña, Galicia. This region, famous for its lush landscapes and exquisite cuisine, is also renowned for these unique little peppers.

What makes Padrón peppers so special? 

Well, it’s the surprise they bring to your taste buds! All of them are super aromatic and slightly peppery, and most of them are mild and sweet, with a slightly earthy taste. However, there’s a twist – every now and then, you’ll come across a fiery one that packs a punch! Locals have a saying about them: “Os pementos de Padrón, uns pican e outros non” (“Padrón peppers, some are hot, and some are not”).

The fun of eating Padrón peppers lies in this spicy lottery. It’s like a game where you never know if you’ll get a mild delight or a spicy sensation with each bite. This delightful uncertainty adds a sense of excitement and camaraderie when sharing them with friends and family.

What’s the best way to cook Pimientos de Padrón?

The best way to enjoy these delicious treats is by simply frying them in olive oil and sprinkling some sea salt on top. The cooking process enhances their flavor, and the salt complements their natural sweetness. When they’re ready, serve them as a tapa or appetizer, and pair them with a chilled glass of Albariño wine, another gem from Galicia’s vineyards.

Nowadays, it’s possible to find Padrón peppers all year round, but their season is during the summer months, typically from May to September. Galicians take great pride in their culinary heritage, and during this time, you can find Padrón pepper festivals and markets celebrating these little wonders. Experts state Pimientos de Padrón are spicier during the month of August. 

So, next time you find yourself in Spain or your local market offers Padrón peppers, be sure to give them a try! Experience the thrill of the spicy lottery and savor the flavors of Galicia in each bite. I hope you enjoy this unique gastronomic adventure, and may your Padrón peppers be mostly sweet with just a hint of spice! ¡Buen provecho!

peppers, salt and oil

How to Make Pimientos De Padrón

EQUIPMENT NEEDED:

If you find Pimientos de Padrón and dare to try them at home, you’ll need the following equipment: 

  • Medium-sized pan 
  • Metallic spatula
  • Big plate
  • Kitchen paper
  • Serving plate

INGREDIENTS

  • 1 pound Padrón peppers
  • 1 tablespoon olive oil
  • Sea salt

STEP-BY-STEP INSTRUCTIONS

1 — In the pan, add the olive oil and heat until it starts to form small bubbles. 

olive oil in a pan

2 — Fry the Padrón peppers tossing them with a frying spatula. 

frying the Padrón peppers

3 — Once fried, remove with the spatula and place in a plate lined with kitchen paper to absorb the excess oil. 

spanish fried Padrón peppers

4 — Transfer to the serving plate and sprinkle with sea salt. 

Pimientos de padrón sprinkled with salt

5 — Que aproveche! (Enjoy your meal!) 

Notes And Faqs

Still with doubts? Don’t worry; we spill all the tea about ingredients, cooking methods, storage, etc in this section so you can reproduce this recipe like a local. 

Cooking method:

Traditionally Padrón peppers are deep-fried. However, they can be done in a healthier way with much less oil, with equally good results either in the pan or in an air fryer. 

frying Padrón peppers in an air fryer

To fry them in the air fryer, simply coat them with olive oil using a spray or toss them with a bit of olive oil in a bowl. 

Then transfer to the air fryer basket and cook at 375F/190C for 3-4 minutes, keeping an eye on them and gently tossing them around mid-cooking. 

Storage:

Fried Padrón peppers are meant to be eaten right away while still hot; however, if any leftovers might occur, you can store them in a sealed container in the fridge for up to 5 days. 

Reheat them in the pan or air fryer for a couple of minutes. 

Ingredients: 

Padrón peppers might be a bit difficult to find outside of Spain, and sadly there’s no substitution variety of pepper. 

However, if you happen to find them, don’t be scared and try them at home!

Padrón peppers in a bowl
best Pimientos de padrón recipe by the Mediterranean fork

Pimientos De Padrón Recipe

Print Recipe
3 from 2 votes
Pimientos de Padrón, also known as Padrón peppers, are a variety of small green peppers that originate from the region of Padrón in Galicia, northwestern Spain.
Prep Time0 minutes
Cook Time4 minutes
Total Time4 minutes
Course Side Dish
Cuisine Spanish

Equipment

  • Medium sized pan
  • Metallic spatula
  • Big plate
  • Kitchen paper
  • Serving plate

Ingredients

  • 1 pound Padrón peppers
  • 1 tbsp olive oil
  • Sea salt

Nutrition

Calories: 123kcal | Carbohydrates: 15g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 755mg | Potassium: 0.1mg | Fiber: 7g | Sugar: 8g | Vitamin C: 27mg | Calcium: 0.1mg | Iron: 0.04mg
Servings: 2
Calories: 123kcal

Instructions

  • In the pan add the olive oil and heatl until it starts to form small bubbles.
  • Fry the Padrón peppers tossing them with a frying spatula.
  • Once fried, remove with the spatula and place in a plate lined with kitchen paper to absorb the excess oil.
  • Transfer to the serving plate and sprinkle with sea salt.
  • Que aproveche! (Enjoy your meal!)
KEYWORD: padron peppers recipe
Photo of author
Born and raised in the Southeast of Spain, Alba is a photographer and a foodie. Always hungry for new flavors and recipes but with a big passion for traditional recipes that speak about roots and family. You can always find her talking about food, photographing it, or cooking! Obviously, she is team “Tortilla de patatas con cebolla”. Her favorite dishes are "Arroz de Conejo" and "Gazpacho".