How To Cook Padron Peppers Spanish Style

When the spanish olive oil is very hot add the peppers and fry them until they turn a golden colour. Remove the peppers and place them on a plate. Warm some oil in a skillet frying pan until it is almost smoking hot.

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Spanish Style Blistered Padron Peppers Pimientos De Padron

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Spanish Style Blistered Padron Peppers Pimientos De Padron

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Add the peppers and cook tossing occasionally until the skin starts to blister and soften.

How to cook padron peppers spanish style. Rinse and dry the peppers. If you own a good cast iron pan now is the time to pull that sucker out because nothing handles high heat searing better than cast iron. Cook without moving until blistered on first side about 30 seconds. Add the peppers in a single layer and cook a couple minutes either side until they become slightly shriveled and brown in patches.

Pour the oil into a frying pan and heat it. Heat until lightly smoking then add the peppers. Flip and shake the peppers and continue to cook turning occasionally until well blistered all over and tender crisp about 1 1 2 minutes total. Sprinkle over a little salt and serve.

Take them out and drain the excess oil. Put the peppers in a wide serving dish and sprinkle sea salt over them. Add the peppers and fry over a medium heat for about 4 5 minutes stirring them or shaking the pan if you re less clumsy than me every once in a while until you see that the skin of the peppers blisters and they appear to be shrinking the bag said something like gentle heat for about 3 4 minutes but i don t agree a gentle heat isn t enough. You can eat the whole pepper seeds and all apart from the stem which is a little tough.

Heat the olive oil in a pan at high heat until it starts smoking lightly. As with many spanish ingredients the best way to prepare padrón peppers is with plenty of heat plenty of olive oil a pinch of salt and not much else. Sprinkle generously with sea salt.