Things to know about Pimientos de Padrón Recipe
If you are wondering what makes this Spanish tapa all the rave, it’s because for every pepper you pick up, you’re never really too sure if it’s going to be mildly spicy, really spicy, or not spicy at all. It’s a different surprise with every bite. These little, bright green peppers are specifically grown in Galicia, in the northwestern part of Spain. This tapa, amongst all that the entire country has to offer, has to be the simplest but tastiest one. This recipe only requires 3 ingredients and about 10 minutes of your time. Easy on the pocket, won’t consume much of your time, and will leave you coming back for more before this reaches the dinner table.
Delicious Spanish Traditional Padron Variety Peppers. Authentic Recipe of Pimientos de Padrón.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 300 grams (10.58 oz) Padrón Pepper
- Olive Oil For frying
- Salt To taste
- Before anything else, prepare all equipment and ingredients before you start.
- Put the Padrón peppers in a colander and rinse well under cold running water. Gently pat dry using a kitchen towel. Set aside.
Pimientos de Padrón
- On a nonstick pan, heat the olive oil at high heat until it is hot, but not smoking.
- Add the peppers and toss occasionally. Cook further until the skin of the peppers starts to blister and is tender. Give it a good brown, but do not burn them.
- Transfer the cooked Padrón peppers to a serving plate.
- Finish off generously with some Mediterranean Sea salt, serve and enjoy!
Cook in high heat but toss occasionally to avoid burning and overcooking the Padrón peppers. Avoid overcrowding the pan because it might be difficult to toss, and you might end up with a result you are not expecting. You may do this in batches.
This tapa goes so well with a beer and this one is a great side dish to your “Chuletón” (Txuleton) steak (Ribeye of a Cattle).
— Specific Atributes of This Recipe:
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