These beauties known as pimientos de Padrón in Spanish are one of my favourite tapas. They are so simple to prepare and have a wonderful fresh earthy flavour and, now and then, – they say 1 in 30 – one has quite a chilli kick! Whether a given pepper ends up being hot or mild apparently depends on the amount of water and sunlight it receives during its growth. They are fun to eat and my family looks on it as a kind of tapas roulette – who will get the fiery pepper!
They originate from Galicia in North West Spain, in actual fact from Padrón near La Coruna – hence the name. The peppers are picked while their size is still small, starting as soon as mid-May. Traditionally, they were sold in the period going from late May until late October or, on occasion, even early November. However, the introduction of greenhouse plantations has made them available throughout the year. e get ours from a local market but Waitrose often sell them too. You can order them on line as well.
All you need to do is take your peppers and wash and dry them. I reckon about 8 each is a good number for a tapas – but it is up to you! Pop some olive oil in a frying pan and get it hot. Add the peppers to the pan and fry gently until they start to blister and brown slightly. About three minutes or so usually.
Sprinkle them with rock salt and serve immediately – great with a nice glass of ice cold beer, a cold dry sherry or a cold crisp dry white wine. Eat it all down to the stalk!
A friend of ours calls these ‘Pardon me peppers’ – if you eat too many – you will no doubt discover why !!