Padron peppers come from a town in northwest Spain called, you guessed it, Padron. But, due to their popularity, they’re now found worldwide. Keep an eye out for them at your local farmer’s market in the summer months, and experiment with what is probably, the easiest Spanish tapas dish to make.
This recipe takes less than 10 minutes to prepare and will blow the socks off your guest.
One in ten peppers might be surprisingly spicy, so remember this when serving them to your friends!
- 500g padron peppers (shishito also work)
- 2 tbsp olive oil
- Flaky sea salt
- Make sure your peppers are dry. Why? Because water and oil is a recipe for disaster. I often don't even wash mine if I get them from the Farmer's Market because I believe they're clean enough.
- Fry your peppers. Heat a heavy saucepan to medium to high heat. Add in a tbsp of olive oil and the peppers. Make sure your stove top fan is on because your peppers will smoke. Toss them a few times until all sides are slightly blistered. You'll most likely have to do two rounds for this recipe (unless you're using an extra large pan).
- Serve warm with flaky sea salt.