Jordi Woudstra

Pimientos de padron
Fried padron peppers

Ingredients
Serves 4-5 pax as a tapa

3 min: Preparation+cooking
750ml olive oil
200gr of fresh padron peppers
Sea salt flakes
About Pimientos de Padron

These small green peppers come from Galicia, a northwest region in Spain, well known for its great seafood (octopus) and Albarino wine. The peppers (also known as Herbon peppers) are seasonal (July-September). They are peculiar because while their taste is usually mild, a minority (10-25%) are particularly hot.
Instructions

1
Fry the peppers
Pour the olive oil into a wide frying pan over high heat. When the oil is about to reach a smoking point, carefully add the peppers. To avoid burns, stir with a long-handled (perforated) spatula. Cook for a minute or so, until you see a bit of browning and blistered skin on the peppers.
2
Drain and serve
Prepare a bowl with a layer of kitchen paper towel (this will help absorb/drain any excess oil). Remove the peppers from the pan using the perforated spatula and place them into the bowl. Sprinkle with salt flakes and serve immediately (after removing the kitchen paper). A disfrutar!

Pimientos de padron