in Spain

Padron peppers

updated

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Ingredients for 4 servings:

  • 200 g Pimientos de Padrón (small roasted peppers)
  • olive oil
  • Fleur de Sel, coarse

Instructions

Working time approx. 2 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 12 minutes

small fried peppers as tapas

Wash the peppers, heat olive oil in a pan, and fry them all over until the skin blisters; a few dark spots won’t hurt. Arrange on a plate, sprinkle with fleur de sel, and serve immediately. This is a quick and delicious tapa that’s enjoyed with potatoes, Serrano ham, Manchego, etc. Since the peppers splatter a lot when fried, it’s best to use a taller pot instead of a frying pan. Fried peppers are now available in some German supermarkets.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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