Best Padron Peppers Recipe - How to Cook Pimientos de Padron - Spanish Sabores

Best Padron Peppers Recipe – How to Cook Pimientos de Padron

Spanish pimientos de Padrón are one of my all-time favorite tapas. Luckily, they’re also one of the easiest to prepare—and this Padron peppers recipe proves it!

Padron peppers frying in a cast iron skillet
Simple and delicious Padron peppers

Padron Peppers: 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 tapas 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 Padron pepper.

Raw padron peppers on a white plate
Padrón peppers before the magic happens.

See also: The Most Typical Spanish Tapas in Madrid

What are Padron 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.

A plate of fried pimientos de padron with one pepper skewed on a fork.
“Some are hot, and some are not” is the typical song about these little peppers!

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.

Key Ingredients

Ingredients for making padron peppers on a white marble counter. Cup of olive oil, sea salt and green padron peppers.

Key Ingredients: Padron peppers, olive oil, and sea salt!

Ingredient Notes & Substitutions

  • Peppers: If you can’t find padron peppers you can use shishito peppers for a similar dish — however they are not quite the same!
  • Salt: Use sea salt for the best taste. I especially love using sea salt flakes such as Maldon salt.
  • Oil: Use plenty of it — just like we do in Spain!

How to Prepare Perfect Padron Peppers: Step by Step

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 Padron 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.

Tip: Use a very hot skillet (like cast iron) for these.

Steps 1-2: Wash your padron peppers and dry well. The drier they are, the better they’ll brown and blister.

Step by step photos for making padron peppers. Step 1 wash the peppers in a colander. Step 2 dry on paper towels.

Steps 3-4: Heat the olive oil in a heavy skillet (cast iron works well). Make sure there is a good centimeter or two of oil. We aren’t deep frying, but the oil is key to the end result.

When the oil is very hot (but not yet smoking) add the peppers and allow them to blister and brown before turning. 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.

Making padron peppers steps 3-4 in a grid. Frying the peppers in oil. A plate of the fried peppers and a hand sprinkling salt.

Eat them whole — leaving only the stems behind!

A plate of padron pepper stems and a few whole peppers. A half eater plate with a fork on top.

More Easy Tapas Recipes

Pimientos de Padron are among the most popular tapas recipes you’ll find in Spain. Here are some great tapas to serve alongside!

See also: Best vegetarian tapas in Spain

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

Hungry for more? Sign up for my free weekly newsletter and receive a new Spanish recipe once a week! Join today and get my FREE Spanish ingredient essentials guide!

Plate of fried padron peppers with salt on the side.

Spanish Padron Peppers Recipe

Padron peppers are one of the simplest and tastiest Spanish tapas. Try making them at home with this easy and authentic recipe!
5 from 12 votes
Print (images optional) Pin Rate
Course: Appetizer, Tapas
Cuisine: Spanish
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 4 servings
Calories: 37.1kcal
Author: Melissa Haun

Ingredients

  • 300 grams of Padron peppers about 2 cups
  • 50 ml extra virgin olive oil (1/4 cup)
  • Flaky sea salt

Instructions

  • Rinse and 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 padron peppers are shishito peppers. 
  • Use sea salt for the best taste. I especially love using sea salt flakes such as Maldon salt.
  • Use a good quality olive oil for frying, these peppers are meant to be quite oily, so the better the olive oil the better they’ll taste!
  • 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: 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
Did you make this recipe?Tag @spanishsabores on IG and hashtag it #spanishsabores!

Update Notice: This post was originally published on April 28, 2018 and was republished with new text and photos on March 25, 2021.

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

Photography by Giulia Verdinelli

NEVER MISS A RECIPE!

Sign up with your email address to receive free weekly recipes. You'll get a copy of my Spanish Cooking Essentials checklist when you do!

 

Comments

  1. I’ve just had my first harvest from the three plants I grew here in the UK & they are absolutely fantastic more are on the way it’s soooo so good.

  2. Don’t fried them. Bake them. Simply set the oven at 180C to 200C, placed the peppers in a baking plate, sprinkle them (generously) with olive oil and sea salt. Turn them once, maybe, if at all. Take them out when you see them slightly inflated and golden. Enjoy them.

  3. 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.

  4. 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?

  5. 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!

  6. 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.

  7. 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!

  8. 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!

  9. 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!

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

  11. 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!

  12. 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

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Subscribe for free Spanish recipes weekly!

Subscribe for free weekly recipes and you'll get a copy of Spanish Cooking Essentials checklist!

White Sangria Spanish Flan Potato Croquettes Fried Eggplants with Honey Spanish Sangria