Ingredients with Measurements:
- 1 pound Padrón peppers
- 2 tablespoons olive oil
- 1 teaspoon sea salt
Special equipment needed:
- Large skillet
- Tongs
Step-by-step instructions:
1. Rinse the Padrón peppers and pat them dry with a paper towel.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Add the Padrón peppers to the skillet and cook for 5-7 minutes, tossing occasionally with tongs, until they are blistered and slightly charred.
4. Sprinkle the sea salt over the peppers and toss to coat evenly.
5. Transfer the Pimientos de Padrón to a serving dish and serve immediately.
- Time:
Preparation time: 5 minutes
- Cooking time: 5-7 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 70
- Fat: 7g
- Carbohydrates: 2g
- Protein: 0g
- Fiber: 1g
Substitutions for ingredients:
- Any mild, thin-skinned pepper can be used instead of Padrón peppers.
Variations:
- Add minced garlic or chopped herbs, such as parsley or cilantro, to the skillet for extra flavor.
Tips and tricks:
- Be careful not to overcook the peppers, as they can become mushy and lose their texture.
- Serve the Pimientos de Padrón as a tapa or appetizer, alongside other Spanish dishes.
Storage instructions:
- Store any leftover Pimientos de Padrón in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the Pimientos de Padrón, simply heat them in a skillet over medium-high heat for a few minutes, until they are warmed through.
Presentation ideas:
- Serve the Pimientos de Padrón on a colorful platter, garnished with fresh herbs or lemon wedges.
Garnishes:
- Fresh herbs, such as parsley or cilantro
- Lemon wedges
Pairings:
- Spanish wine, such as Albariño or Rioja
- Crusty bread
Suggested side dishes:
- Patatas bravas
- Tortilla española
- Chorizo and cheese plate
Troubleshooting advice:
- If the peppers are not blistering evenly, adjust the heat of the skillet or move them around with tongs to ensure they cook evenly.
Food safety advice:
- Be careful when handling hot peppers, as they can cause skin irritation or burns.
Food history:
- Pimientos de Padrón are a popular tapa in Spain, originating from the town of Padrón in Galicia.
Flavor profiles:
- Pimientos de Padrón are mildly sweet and slightly bitter, with a smoky, charred flavor.
Serving suggestions:
- Serve the Pimientos de Padrón as a tapa or appetizer, alongside other Spanish dishes.
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Region: Spanish