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This Padrón Peppers recipe is all about those simple Mediterranean flavours and Spanish sunshine vibes. They are SO easy to make at home!
Okay hear me out but what is it about Padrón Peppers that instantly makes my table feel slightly sophisticated?! (Perhaps it’s that rumour I heard once that every 10th one is extra spicy?! Anyone know if this is true?)
Just like my simple Spanish Omelette and Gambas Pil Pil, this quick and tapas style dish is so simple and fun to make at home. Perfect for any stylish gathering!
Why you’ll love this Spanish Padrón Peppers recipe
⭐️ Salty, crunchy and totally delicious
⭐️ Just 3 ingredients
⭐️ Perfect as a starter, nibble or tapas dish
Sarah’s notes
Padrón Peppers instantly transport me to a world of sunshine and sangria, but it would be easy to think we can only enjoy these either on holiday or in a restaurant.
Not so! I wanted to show how totally easy this tapas favourite is to recreate at home. Mediterranean cuisine has simplicity as its secret, after all.
We pan fry the peppers in olive oil until they’re blistered and charred, then cover them generously with sea salt.
Padrón Peppers Ingredients
- Olive oil – Use good quality here if you can as it makes a difference to the flavour.
- Padrón peppers – You can get these easily in supermarkets now, or there are online retailers who sell them too.
- Salt – I use flakes of good quality sea salt.
How to cook Padrón Peppers
1. Heat the olive oil in a frying pan as per the full recipe below. Add the peppers and toss every so often until blistered and charred.
2. Remove the peppers from the heat and season with flaky salt before serving while they’re still hot.
Storing
These are best eaten as soon as they are prepared.
If you do have leftovers though, keep them in the fridge for a few days to snack on.
What are Padrón Peppers?
They’re a small version of a bell pepper that taste earthy and ever-so-slightly bitter while also a little sweet (perfectly complemented with salt). They’re very green and mild in flavour.
Their seeds are said to have made their way to Spain from Mexico centuries ago, and began being cultivated in a town with the same name, where the wet, temperate climate made them a wonderful and unique crop.
It is only in more recent times that the rest of the country embraced them, and now, the rest of the world!
Read more about ‘Spain’s hottest snack’ here.
Serve these with…
Air Fryer
Air Fryer Spanish Chicken Traybake
Family Dinner Ideas
Spanish Chicken and Chorizo Tray Bake {One Pan}
FAQs
Yes! Rumour has it that eating these usually mild peppers can be pot luck, and now and then you will get a spicy one! Or ‘Spanish roulette’ shall we say!
This article claims that it’s a 1-in-10 chance of biting into a hot one. It all adds to the excitement, I think.
They’re easier to get hold of than you might think, with most major UK supermarkets having them in stock. You can also buy them directly from suppliers or places like Amazon.
If you’re outside the UK, try farmers markets or speciality food stores if your local supermarkets don’t have them.
Eat the whole COOKED pepper apart from the stem, which you can use as a handle when you’re snacking on them!
Alongside other tapas dishes, or as a starters or snack with drinks. They’re perfect as part of a Spanish-style feast.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
How to Cook Padron Peppers
Ingredients
- 1 tbsp Olive oil
- 400 g (15 oz) Padrón peppers
- Flaky sea salt, To serve
Instructions
- Heat the olive oil in a frying pan over a very high heat then add the Padrón peppers and cook, tossing every so often, until blistered and charred on each side.
- Remove the peppers from the heat and season with flaky salt before serving while they’re still hot.
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Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutritional values are per portion unless otherwise stated.
