Pimientos de Padrón

Name: Pimientos de Padrón
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 lb Padron peppers (or shishito peppers), rinsed, dried; 2 tbsp extra-virgin olive oil; 1 tsp flaky sea salt (such as Maldon)

Blistered small green peppers flash-fried in olive oil and finished with coarse sea salt - the iconic Spanish tapas where most are mild but a few are fiery. Ready in five minutes and impossibly addictive.

12 minEasyServes 4110 cal/serving

SpanishAppetizerStovetopVeganMediterraneanLow CarbHalal-friendlyGluten-FreeNut-FreeDairy-FreeEgg-FreeSoy-FreeSesame-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

Ingredients

1 lb Padron peppers (or shishito peppers), rinsed, dried
2 tbsp extra-virgin olive oil
1 tsp flaky sea salt (such as Maldon)

Instructions

1

Make sure 1 lb Padron peppers (or shishito peppers) are completely dry - moisture will cause the oil to splatter.
2

Heat 2 tbsp extra-virgin olive oil in a large cast-iron or heavy skillet over high heat until just beginning to smoke.
3

Add the peppers in a single layer. Do not crowd them - work in batches if needed. Cook without stirring for 2 minutes until the skins blister and char on one side.
4

Toss the peppers and cook for another 2 to 3 minutes, tossing occasionally, until blistered all over and tender.
5

Transfer immediately to a plate. Sprinkle generously with 1 tsp flaky sea salt (such as Maldon) and serve at once.

Questions

How long does Pimientos de Padrón keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Pimientos de Padrón?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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