Best Padrón Peppers Recipe - How to Prepare Spanish Pimientos de Padrón - Spanish Recipe Blog

Best Padrón Peppers Recipe – How to Prepare Spanish Pimientos de Padrón

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!

The essential Spanish veggie

I’m not one to complain about Spanish cuisine. In fact, I’ve been known to vehemently defend it if anyone dares to do so in my presence. But I do have to admit that there’s one thing I often miss on traditional tapas menus: the color green.

It’s not that Spain has anything against vegetables; they’re central to some of the best Spanish dishes. But at your average bar in Madrid, the menu staples tend to be potatoes, bread, and pork in various forms.

All of these are delicious, but in my opinion, they’re even better when complemented by a splash of color in the form of some fresh produce. Enter the Padrón pepper.

Try your hand at tapas with this padrón peppers recipe
Padrón peppers before the magic happens

See also: The Most Typical Spanish Tapas in Madrid

What are Padrón peppers?

Pimientos de Padrón are small, bright green peppers that come from the municipality of Padrón in Galicia, in the northwest part of Spain.

They’re usually mild in flavor, with low levels of capsaicin. Every once in a while, however, you’ll bite into one that’s surprisingly spicy, making the act of eating them even more exciting.

At tapas bars, they’re 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: just a plate piled high with glistening, steaming peppers. I highly recommend this.

Taste it! You can try Padrón peppers on our Devour Madrid tapas tours.

How to prepare perfect Padrón peppers

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 the kind of Padrón peppers you get at restaurants right in your own kitchen.

I’ll let you in on the secrets of my Padrón peppers recipe: olive oil, salt, and plenty of heat. That’s it. The magic of these little guys is the complex taste and perfect texture they naturally provide—no need to get fancy.

 See also: Delicious Vegetarian Tapas in Madrid

The best Padrón peppers recipe

Try this recipe and see for yourself how easy it is to make delicious pimientos de Padrón! Warning: you may end up eating all 4 servings before they get to the table.

Pimientos de padrón are one of my favorite tapas recipes. Naturally gluten free and a delicious way to get your daily fill of veggies, the recipe itself is easy, quick, delicious—not to mention vegan and it comes together in one pot! What more could you want?

Spanish Padrón Peppers Recipe

Melissa Haun
Padrón peppers are one of the simplest and tastiest Spanish tapas. Try making them at home with this easy and authentic recipe!
5 from 6 votes
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Appetizer, Tapas
Cuisine Spanish
Servings 4 servings
Calories 125.5 kcal

Ingredients
  

  • 300 grams of Padrón peppers about 2 cups
  • 50 ml extra virgin olive oil
  • Flaky sea salt

Instructions
 

  • Rinse and dry the peppers.
  • Heat the olive oil in a pan at high heat until it starts smoking lightly.
  • Add the peppers and cook, tossing occasionally, until the skin starts to blister and soften.
  • Remove the peppers and place them on a plate.
  • Sprinkle generously with sea salt.

Notes

Make sure to watch out for flying bits of oil, and let the peppers cool for a few minutes before you eat them!

Nutrition

Calories: 125.5kcalCarbohydrates: 3.48gProtein: 0.65gFat: 12.63gSaturated Fat: 1.77gSodium: 75.17mgPotassium: 131.25mgFiber: 1.27gSugar: 1.8gVitamin A: 277.5IUVitamin C: 60.3mgCalcium: 7.5mgIron: 0.33mg
Keyword authentic pardon peppers, Padrón Peppers, pan fried peppers
Tried this recipe?Let us know how it was!

 

Have you tried our Padrón peppers recipe? Got any tips and tricks to add? Share them in the comments!

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Pimientos de padrón are one of my favorite tapas recipes. Naturally gluten free and a delicious way to get your daily fill of veggies, the recipe itself is easy, quick, delicious—not to mention vegan and it comes together in one pot! What more could you want?

Comments

  1. I have five plants ready to plant – had these in Cangas last October – fantastic!!! Can’t wait to try the ones I am growing.
    Thank you for the recipe

  2. 5 stars
    I love your website and enjoy reading about the recipes. And making them! I lived in Spain for 3 months in 2016 and loved every minute of it. You website takes me back to a sweet and magical time filled with adventure, love, and food. My husband and I always talk about going back and how much we missed it.
    Thank you for the content and sharing your experiences!

  3. I received a nice sized bag in my Imperfect Produce box last week! It was a surprise!! Looking to fry them up as described.

  4. 5 stars
    Just grown my first Padrons this year and tried your recipe with the first two off the plant. Absolutely delicious! Gotta keep feeding that plant to keep up production!

  5. 5 stars
    Have 3 plants in containers and will eat my first pepper tomorrow for breakfast. The pepper is bright red so it might be spice hot. Had to grow them in Washington State after tasting them in Spain (Santiago) last Spring. So delicious! Ole!

  6. We enjoyed these whilst on holiday in Malaga, Spain. I intended to buy some in the city.s famous market, but forgot. My daughter’s just found some and I’m about to try your recipe. Vale la pena!

  7. 5 stars
    Just discovered these peppers in tesco UK for the 1st time. £1 for a bag of about 15. Bargain.
    After eating lots on several trips to Spain, I am delighted that I can now source easily in the UK.

  8. A word of warning. I bought a bag of these in one of the major supermarkets in Australia and every single pepper was hot, ranging from Jalapeño hot to coughing, eye watering hot. Yikes!

  9. I have grown two plants this year. I have not been able to eat them fast enough and now they are quite large and all of them are super hot. What else can I do with them to make them easier to eat? Do they get hotter as they get bigger?

  10. 5 stars
    The heat depends on two factors: 1) the later the growing season, the more chance the peppers will be hot; 2) the larger (and more wrinkled) the pepper, the more likely it will be (VERY) hot.

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