Pimientos de Padrón
Blistered Padrón peppers make a quick and flavorful Spanish tapa that's perfect for any occasion.
Contents（2項）▾
Ingredients
- 200 g Padrón peppers
- 30 ml olive oil
- Flaky sea salt to taste
Steps
Heat a large skillet over high heat until it is very hot, around 200°C (400°F). This high temperature is crucial for blistering.
Add the olive oil to the skillet, ensuring it coats the bottom. You need very little oil to achieve the right blistering effect.
Quickly add the Padrón peppers in a single layer, without crowding the pan. Cook for about 5-7 minutes, shaking the pan occasionally, until the peppers are blistered and slightly charred.
Remove the peppers from the heat and transfer them to a serving dish. Sprinkle generously with flaky sea salt right before serving.
Why this works
Blistering Padrón peppers is a technique that relies on high heat and minimal oil, which creates a delightful contrast between the tender interior and the crispy skin. The high temperature causes the moisture in the peppers to evaporate quickly, leading to blistering without overcooking them. It's essential not to overcrowd the pan; otherwise, the peppers will steam instead of blister. If you notice that the peppers are not blistering after the first few minutes, increase the heat slightly. Conversely, if the oil begins to smoke, reduce the heat to avoid burning. The addition of flaky sea salt enhances the natural flavors of the peppers, making this a simple yet addictive tapa.