Spanish Padron Peppers Recipes
EASY PADRóN PEPPERS RECIPE
Steps:
- 1. Wash the Padrón peppers in running water. Afterward, dry them well. Tip: Use a colander to wash the peppers and drain the water out immediately. For drying, line up the peppers on an absorbent paper towel. 2. Heat up extra virgin olive oil in a heavy skillet. Once the oil is very hot, add the Padrón peppers. 3. Do not move the peppers around as they start to cook in the pan. Once the surface starts to blister and brown, turn them on the other side. 4. Flip the Padrón peppers over and shake them up a couple of times until all sides are brown and blistered. 5. Transfer your Spanish Padrón peppers to a plate and sprinkle sea salt on top. Drizzle some extra virgin oil to finish. Let the peppers cool down for a while and then serve.
Nutrition Facts : Calories 177 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 4 grams fat, Fiber 6 grams fiber, Protein 5 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 156 grams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
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.
NOELIA'S ORIGINAL SPANISH RECIPE FOR PADRON PEPPERS
Padron is a small area of Spain situated very close to the Northern border with Portugal, on the Atlantic coast side and it's just a short distance south of the famed Santiago de Compostela. So these are a sweet pepper (pimientos de Padrón in Spanish) that originated from South America that you lightly fry and then eat... Then what's the twist? Well the twist is that for some unknown reason roughly one pepper in 20 or 30 will have a slight kick to it, not a whopping belt of a kick like a Jalapeño or Habanero pepper, but just a pleasant surprise to tickle your taste buds. No, they don't throw one of a different variety of pepper into the bag as a joke, apparently the " odd one with a kick" is a natural quirk of this pepper variety. Warning, these are addictive! .. and a brilliant tapas recipe! There is one other similar recipe here, but it uses garlic and balsamic vinegar and a LOT more olive oil, this is the original Spanish recipe from the family that farm Padron Peppers in Herbon - Padron, Spain.
Provided by kiwidutch
Categories Lunch/Snacks
Time 4m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Heat 30 ml olive oil in a pan.
- Fry the peppers gently in the olive oil, turning occasionally.
- As the skin starts to blister (3-4 minutes) take out of the pan and put into bowls, sprinkle with a little sea salt and serve immediately.
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
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
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- Deep fry the Padrón peppers in olive oil at 350 F (either in a fryer or appropriately filled deep small saucepan). As soon as they blister all around and begin to turn dark, remove them from the oil. About 45 seconds to a minute is all it takes. Appearance is a more reliable guide than time.
- Heat a tablespoon of olive oil in a skillet over medium high heat. Fry the garlic cloves for about 50-60 seconds, until they just begin to turn golden. Add the Padrón peppers and turn them around with a wooden spoon or kitchen tongs as soon as the bottom surface begins to blister up. Do this until they have blistered all around, the thin skins burst and they begin to darken.**
- Remove from the pan, place in serving dish and season with sea salt flakes and a squeeze of lemon juice.
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