Padron peppers

Small Galician green peppers, usually mild but one in ten hot, quickly fried whole with sea salt, as a tapa with beer.

Padron peppers are small Galician green peppers with thin walls, usually mild and sweetish, but about one in ten turns out noticeably hot (Spanish roulette). They are classically quickly fried whole over high heat in olive oil, sprinkled with coarse sea salt and served hot as a tapa with beer and wine, and also with eggs and grilled meat.

Calories, proteins, fats and carbohydrates per 100 g of product

Padron peppers, Raw: Calories 32.0 kcal, Proteins 1.7 grams, Fats 0.4 grams, Carbohydrates 6.7 grams per 100 g of product.

Calories32.0 kcal

Proteins1.7 grams

Fats0.4 grams

Carbohydrates6.7 grams

Data: USDA FoodData Central

Recipes with this ingredient

Padron pepper with serrano hamSpanish cuisine | Appetizers

Padrón peppers with Serrano ham are the essence of Spanish cuisine, a simple yet incredibly aromatic dish from Galicia. Legend has it that these small peppers have a 'playful character': some are sweet while others can surprise with unexpected heat. Combined with the tender, slightly salty Serrano ham and the rich aroma of garlic, they create a harmony of flavors. Served with sea salt and lemon wedges for freshness, this dish is perfect for appetizers and tapas parties; it's quick to prepare and even quicker to eat. A pan, a bit of olive oil, and a few minutes over heat — and you have a passionate Spanish delicacy infused with the spirit of southern evenings.

Pinchos (tapas) of padron peppers, chicken wings, oyster mushrooms, parsnips and carrotsSpanish cuisine | Appetizers

Pinchos are a celebration of flavors inspired by Spanish tapas traditions. Small portions perfect for friendly gatherings combine crispy baked chicken, sweet parsnip puree, and aromatic oyster mushrooms with a hint of smoky padron pepper. In Spain, tapas are not just food but a way of communication.

Peppers padronSpanish cuisine | Appetizers

Padrón peppers are one of the most famous tapas in Spain, especially loved in the Galicia region. These small green peppers have a tender skin and vibrant flavor; they are very simple to prepare but always spark interest in their presentation: it is believed that among the mild and sweet ones, rare spicy specimens can be found, turning tasting into an exciting gastronomic game. Fried over high heat in fragrant olive oil with garlic, they develop a delicious golden crust. Coarse sea salt generously sprinkled on top enhances their natural sweetness and makes the flavor richer. Padrón peppers are served warm as an ideal snack with a glass of wine or beer, enjoying their unpredictability and the true taste of Spanish cuisine.