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.
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!
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.
2 — Fry the Padrón peppers tossing them with a frying spatula.
3 — Once fried, remove with the spatula and place in a plate lined with kitchen paper to absorb the excess oil.
4 — Transfer to the serving plate and sprinkle with sea 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.
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!
Pimientos De Padrón Recipe
Equipment
- Medium sized pan
- Metallic spatula
- Big plate
- Kitchen paper
- Serving plate
Ingredients
- 1 pound Padrón peppers
- 1 tbsp olive oil
- Sea salt
Nutrition
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!)
