Peppers padron
4 servings
10 minutes
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.
1
Wash the peppers and dry them thoroughly.
- Padron peppers: 500 g
2
Heat a large skillet with a thick bottom, adding olive oil and crushed garlic. Place the peppers in a single layer and sauté for 2-3 minutes, stirring regularly, until the skin is browned.
- Olive oil: to taste
- Garlic: to taste
- Padron peppers: 500 g
3
Place the peppers on a paper towel and dry them. Transfer the peppers to a plate and serve warm, sprinkled with coarse salt.
- Padron peppers: 500 g
- Coarse sea salt: to taste
