Pimientos de Padron

Today we just want something light to eat, to graze at, but full of flavour. This is such a typical tapas dish and so easy to make, as long as you remember to rinse the peppers a long time in advance and leave them to dry. If you don’t, you get splattered with hot oil. pimentos del padron - rinsed and dried 12-7-13We first ate this in a tiny bar in Inca, Mallorca. We’d arrived late at our villa and the supermarkets were shut, so dinner that first evening meant trawling the inland town of Inca for a restaurant. We chose this bar at random, there wasn’t much choice as the town seemed empty. The bar looked like an old-fashioned English fish and chip takeaway, with Formica-topped tables and a high counter with fish frying behind. Our Spanish was minimal at that time and we ordered this dish thinking it meant ‘chef’s peppers.’ We later found out that these tiny green peppers from Padron in Galicia are known for having a kick – one in 10 is said to be chilli hot. pimentos del padron - shallow fry 12-7-13Now you can buy these pimientos in the supermarket. Two bags is enough for a light lunch for two people. pimentos del pardon - plateful 12-7-13Wash the peppers, pat dry. Heat oil in a shallow frying pan and fry the peppers until wrinkled and turning black around the edges. Serve sprinkled with coarse sea salt and eat with your fingers. And wait to see who gets the hot ones!
5 to remember
tipico/a – typical
facil – easy
por adelantado – in advance
el aceite caliente – hot oil
tierra adentro – inland

2 thoughts on “Pimientos de Padron

  1. Sharon Bonin-Pratt

    How coincidental! I attended a business party last night and the host roasted these same peppers on the grill and served them just as you did – salted but otherwise plain. Spicy foods do me in so I didn’t try one, but I noticed that they were gone in short time.



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