If you’ve ever been to Spain, you will have fallen in love with Padrón peppers. A simpler dish has never been so more-ish. There’s a Spanish saying about Padrón peppers that goes Unos Pican Otros No…. or, “Some are hot, some are not.” This is likely because less than 10% of Padrón peppers are really really spicy hot, you’ll know all about it when you get one.
Padrón peppers are small green peppers traditionally grown in Padrón, a town in Galicia in northwest Spain, which is also the origin of their name. They are bright green to yellow-green in colour, and are in season in Europe from May through September (i.e. late spring until early autumn). They are easy to buy in the UK, but a little trickier in Australia.
For these peppers, I stick with searing in a neutral oil like rice bran which also has a higher smoke point than olive oil. I start by first heating the oil to its smoke point in a cast iron skillet, and then add the peppers in a single layer, cooking them without moving for a good 30 seconds until they’re blistered and starting to char. Padrón peppers are best enjoyed as a snack or pre-dinner nibble prepared and eaten immediately.
The coarse sea salt is essential, it not only seasons the peppers, but also gives them some extra texture. I almost didn’t share this recipe as it’s so easy, but decided to share it BECAUSE it’s so easy and everyone should make these more often!
- 2 cups Padrón peppers
- 2 tbsp rice bran oil (or other neutral flavour oil)
- Course sea salt
- 1 tbsp extra-virgin olive oil
Heat the oil in a large non stick fry pan.
When it is hot, cook the peppers in the oil for about 3 minutes until they start to blister. Remove from the heat and drizzle with olive oil and salt.