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Loading...These small, mild green peppers from Galicia are a classic Spanish tapa. Quickly blistered in fruity olive oil and finished with flaky sea salt, they are simple, smoky, and irresistibly snackable, with the occasional fiery surprise.
Prep Time5 mins
Cook Time8 mins
Total Time13 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 165 kcalCalories
- 14 gFat
- 2 gSaturated Fat
- 6 gCarbs
- 2 gFiber
- 2 gSugar
- 1 gProtein
- 290 mgSodium
- 240 mgPotassium
- 18 mgCalcium
- 0.6 mgIron
- 64 mgVitamin C
- 520 mcgVitamin A
Ingredients
For the peppers
- 1 lb (450 g) padron peppers, whole stems intact
- 1/3 cup (80 ml) extra virgin olive oil
- 1 tsp flaky sea salt, such as Maldon
- 1 lemon, cut into wedges, for serving
Directions
- Rinse the padron peppers under cold running water and pat them completely dry with a clean kitchen towel; any moisture will cause the oil to spatter.
- Heat the olive oil in a large cast-iron or heavy-bottomed skillet over medium-high heat until it shimmers and just begins to ripple, about 2 minutes.
- Add the peppers in a single layer so they make direct contact with the pan; do not crowd them, working in two batches if needed.
- Pan-fry the peppers, turning every 30 to 45 seconds with tongs, until the skins are wrinkled, blistered, and lightly charred in spots on all sides, about 4 to 6 minutes total.
- Transfer the blistered peppers to a warmed plate, drizzle them with a spoonful of the seasoned pan oil, and immediately sprinkle generously with the flaky sea salt while they are still glistening.
- Repeat with any remaining peppers, then serve right away with lemon wedges for squeezing over the top and crusty bread to mop up the smoky oil.
Cook’s Notes
- Choose peppers that are firm, bright green, and uniform in size; smaller ones tend to be more delicate while larger ones are more likely to turn hot.
- Use a wide, heavy skillet so the peppers sear in a single layer rather than steam; cast iron gives the best char.
- Do not cover the pan while cooking, as trapped steam will prevent the skins from blistering properly.
- Eat the entire pepper including the seeds and stem; the dish is meant to be picked up by the stem and eaten in one or two bites.
- Leftover peppers will lose their crisp skin; reheat briefly in a hot dry skillet for a few seconds if needed, though they are best enjoyed fresh from the pan.
