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Spanish pimientos de Padrón are one of my all-time favorite tapas. Luckily, they're also one of the easiest to prepare—and this Padrón peppers recipe proves it!
Want something else to enjoy along with these pimientos de padrón? Try these ham croquettes and a glass of traditional Spanish sangria.
Jump to:
- Introduction
- Ingredients
- Substitutions
- How to Make
- Recipe FAQs
- Serve
- Store
- Expert Tips
- Other Easy Tapas Recipes
- Spanish Padrón Peppers Recipe
Introduction
Most traditional tapas menus prominently feature potatoes, bread, and pork in various forms, which are delicious! However, it gets even better when these staples are complemented by a splash of fresh green produce. Enter the Padrón pepper!
Pimientos de Padrónare small, bright green peppers that come from the municipality of Padrón in Galicia, in the northwest part of Spain. They're usually mild because of their low levels ofcapsaicin, but occasionally, they can be surprisingly spicy, making the act of eating them even more exciting.
I never thought to try making Padrón peppers at home until one of my friends gave me a bag of them (aware of my love for all things related to Spanish food and cooking). I was happy to discover that it's surprisingly simple to recreate this restaurant staple at home.
I'll let you in on the secrets of my Padrón peppers recipe: olive oil, salt, and plenty of heat. That's it. Use a very hot skillet (like cast iron) for these, and you’ll be amazed at their complex flavors and perfect texture!
Ingredients
Wondering what ingredients you need to make these Pedrón peppers? Here's the three key ingredients.
- Peppers: Use fresh padrón peppers. These peppers are picked while they are immature and green.
- Salt: Use flaky sea salt for the best taste. I especially love using sea salt flakes such as Maldon salt.
- Oil: Choose a good quality extra virgin olive oil, as it's the key flavor in this dish, and use plenty of it like we do in Spain!
See recipe card for full information on ingredients and quantities.
Substitutions
- If you can't find padrón peppers, you can use shishito peppers, but they are not quite the same!
How to Make
If you’d like to see the full ingredients and instructions, scroll to the bottom of the post for the printable recipe card.
- Wash the padrón peppers in a colander.
- Dry them thoroughly. The drier they are, the better they'll brown and blister.
3. Heat 1-2 centimeters of olive oil in a heavy skillet, such as cast iron. (This is key to crispy, tasty result!) When the oil is very hot, but not yet smoking, add the peppers and allow them to blister and brown before turning.
4. Turn a couple of times until they're soft and browned on all sides. Remove them with a slotted spoon and sprinkle your favorite sea salt on top.
5. Eat them whole while they're hot and fresh, leaving only the stems behind.
Recipe FAQs
What do Americans call pimientos de padrón?
The Spanish name for these small green peppers, pimientos de padrón, translates to "Padrón peppers" in English.
How spicy are pimientos de padrón?
Pimientos de padrón score between 500-2,500 Scoville units. This means they can be very mild, or just as spicy as a jalepeño depending upon the pepper. This is why "Os pementos de Padrón, uns pican e outros non" (Some are hot, and some are not) is the typical song about these little peppers!
Why are they called pimientos de padrón?
These peppers are named after Padrón, the town in the Galician region of Spain where they originated. Since 2010, they have been recognized by the European Union with protected designation of origin.
Where are pimientos de padrón grown?
Originally, pimientos de padrón were only grown in Padrón, a town in the region of Galicia in Spain. More recently, however, they have been cultivated in other places in the Mediterranean and in the United States.
Are pimientos de padrón the same as jalapeños?
Although these peppers look similar, they definitely are not the same! The average pimiento de padrón is significantly milder than the average jalapeño, but they still can be spicy sometimes. These peppers range from 500-2,500 Scoville units, while jalapeños range from 2,500-8,000 Scoville units.
Serve
At tapas bars, these peppers sometimes served with huevos rotos(fried eggs and potatoes) or as an accompaniment to other dishes. But you can also order them all on their own, which I highly recommend!
These Padrón peppers also taste delicious with these common tapas in Madrid or other vegetarian Spanish tapas.
Store
Leftovers: These peppers taste best when they're fresh and hot; leftover ones won't taste as good. If you must keep leftovers, refrigerate them in an airtight container for up to 2 days. Reheat in a skillet over medium heat.
Freezing: It's not recommended to freeze cooked pimientos de padrón, as they won't have the same texture when defrosted.
Expert Tips
- A good substitute for padrón peppers are shishito peppers, but it won't be quite the same.
- Not every pepper is mild. They will be spicier if they are older, wrinkled, or were grown during a drought.
- Use the best quality olive oil you can find. The peppers are meant to be quite oily, so the flavor of the oil will affect the final product.
- Sprinkle the peppers with flaky sea salt, such as Maldon, before serving for the best taste.
- Be careful to avoid the splattering oil as the peppers cook, and let them cool briefly before eating.
Other Easy Tapas Recipes
- Gambas al Ajillo Recipe (Spanish Garlic Shrimp)
- Best Spanish Tortilla Recipe (Tortilla de Patatas)
- Chorizo al Vino Tinto Recipe (Chorizo in Red Wine)
- Pinchos Morunos (Spanish Pork Skewers)
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Spanish Padrón Peppers Recipe
Padrón peppers are one of the simplest and tastiest Spanish tapas. Try making them at home with this easy and authentic recipe!
5 from 26 votes
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Course: Appetizer, Tapas
Cuisine: Spanish
Diet: Vegan
Prep Time: 5 minutes minutes
Cook Time: 5 minutes minutes
Total Time: 10 minutes minutes
Servings: 4 servings
Calories: 37.1kcal
Author: Lauren Aloise
IngredientsUS Customary - Metric
US Customary - Metric
- 10 ounces Padrón peppers about 2 cups
- ¼ cup extra virgin olive oil (¼ cup)
- flaky sea salt
Instructions
Rinse and thoroughly dry the peppers.
Heat the olive oil in a pan at high heat until it is very hot, but not yet smoking.
Add the peppers and cook, tossing occasionally, until the skin starts to blister and soften. Don't let them burn, but do leave them enough time to completely soften.
Remove the peppers and place them on a plate.
Sprinkle generously with sea salt and enjoy!
Notes
- A good substitute for padrón peppers are shishito peppers.
- Not every pepper is mild. They will be spicier if they are older, wrinkled, or were grown during a drought.
- Use the best quality olive oil you can find. The peppers are meant to be quite oily, so the flavor of the oil will affect the final product.
- Sprinkle the peppers with flaky sea salt, such as Maldon, before serving for the best taste.
- Be careful to avoid the splattering oil as the peppers cook, and let them cool briefly before eating.
Nutrition
Calories: 37.1kcal | Carbohydrates: 3.48g | Protein: 0.65g | Fat: 2.63g | Saturated Fat: 0.39g | Sodium: 74.97mg | Potassium: 131.29mg | Fiber: 1.27g | Sugar: 1.8g | Vitamin A: 277.5IU | Vitamin C: 60.3mg | Calcium: 7.57mg | Iron: 0.27mg
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Photography byGiulia Verdinelli
See Also
Spanish Tinto de Verano Recipe - Spanish Summer Wine
Authentic Gazpacho Recipe - The Best Spanish Gazpacho
