Pimientos de Padron are a rare type of green pepper, once found only in Spain. These days, they can be tracked down in specialist delicatessens in other countries, if you look hard enough.
An ancient strain of this vegetable, they were apparently first introduced into Spain from Mexico by Franciscan monks back in the 18th century.
They are named after the town of Padron, in the Galician province of mainland Spain. A festival to celebrate these small green peppers is held every August.
As you can see from the picture, they are presented to you on a plate, still with their stems. They are so small, you eat them whole by picking them up by the stem and biting the vegetable off.
It is a bit of a game of chance, eating a plate of these peppers! One could be nice and sweet, the next could be so hot, it blows your socks off!
The preparation of this dish couldn't be simpler.
Set the olive oil heating up in a skillet.
While you wait for this, wash the peppers thoroughly.
Add the peppers to the oil and fry for 2-3 minutes, until they start to blister.
Remove from the oil and dry on a sheet of kitchen paper.
Place on a plate and sprinkle liberally with the sea salt.
Ready to serve!
follow the TIC on X
your ad here!
Become a site sponsor
and have your ad appear
on every page.
Tell me all your