PADRON PEPPERS
Serve these padron peppers as a side dish or starter in a Spanish feast. They're super-simple to make, requiring little prep and just five minutes of cooking
Provided by Anna Glover
Categories Side dish, Starter
Time 5m
Yield Serves 6 as a side
Number Of Ingredients 2
Steps:
- Heat the olive oil in a large frying pan over a high heat. Fry the peppers, stirring frequently, for 5 mins until blistered and wilted. The peppers should be soft and slightly charred.
- Transfer the peppers to a serving plate and season with some sea salt. Serve with dips or as part of a tapas spread.
Nutrition Facts : Calories 38 calories, Fat 2 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.21 milligram of sodium
PADRON PEPPERS FRIED WITH SEA SALT
Olive oil, salt, and high heat are all you need to transform these green peppers into an addictive side dish. They also make a great bar snack alongside Mezcal with Sage Ice Cubes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 3
Steps:
- Toss peppers with olive oil. Heat a heavy skillet (preferably cast-iron) over medium-high heat. Cook peppers in a single layer, turning, until blistered, about 5 minutes. Transfer to a plate, and sprinkle with sea salt.
BLISTERED PADRóN PEPPERS
Categories Pepper Appetizer Sauté Vegetarian Low Cal Healthy Low Cholesterol Vegan Chile Pepper Bon Appétit
Yield Makes 6 to 8 servings
Number Of Ingredients 3
Steps:
- Heat 1 tablespoon oil in a large skillet over high heat until just smoking. Add half of the peppers; cook, tossing occasionally, until skins are blistered and flesh is softened, about 4 minutes. Transfer to a bowl, sprinkle with salt, and toss to coat. Repeat with remaining peppers, remaining 1 tablespoon oil, and more salt.
FLASH-FRIED SHISHITO PEPPERS WITH SEA SALT
The spice level of both shishitos and the fleshier pimiento de padrón are unpredictable-most have a gentle zip, while the occasional pepper, about one in seven, is quite hot, adding some drama to cocktail time.
Yield serves 4 as an appetizer
Number Of Ingredients 3
Steps:
- Fill a deep heavy pot with 3 to 4 inches of oil. The oil should not fill the pot by more than one third. Heat the oil over medium heat until a deep-fat thermometer reads 350°F. Add a big handful or two of peppers to the oil and immediately cover the pot with a lid to avoid splattering. After about 10 seconds, carefully remove the lid and give the peppers a quick stir. Continue to cook with the lid off for another 10 seconds or so, until the peppers are blistered and beginning to color. Remove from the oil and drain on a clean paper paper bag. Transfer to a serving platter and sprinkle generously with salt. Serve them fresh and hot as you continue to cook more.
PAN-FRIED PADRóN PEPPERS
Rare and exotic Spanish Padrón peppers are only in season for a few weeks but it's worth scooping some of them up to enjoy their fascinating genetic oddity-only one out of every dozen or so peppers is spicy! Serve these pan-fried beauties alongside some garlic mayonnaise or with fried eggs so you can dip them in the yolks.
Provided by Chef John
Categories Chile Pepper Recipes
Time 5m
Yield 2
Number Of Ingredients 3
Steps:
- Rinse peppers and tap off most of the water.
- Heat olive oil in a heavy-duty sauté pan over high heat. Add peppers; they will crackle and steam as they blister. Cook until peppers start to brown and deflate, 2 to 4 minutes.
- Transfer to a serving plate and drizzle any olive oil from the pan over top.
Nutrition Facts : Calories 105.1 calories, Carbohydrate 10.7 g, Fat 7 g, Fiber 1.7 g, Protein 2.3 g, SaturatedFat 1 g, Sodium 118.1 mg
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