I first came across Padrón pepper in a tapas restaurant. The peppers were grilled over fire and tasted so good that nobody could resist them. They charged £8 for a small plate.
While I was thinking tapas Padrón pepper is a ‘restaurant dish’, later I found out Padrón pepper is also available in many supermarkets. Some even sourcing from Galicia, Spain, where the town Padrón is located.
But one day, I tried. I oven-roasted them. They became so soft and small!
This time, I simply pan-fried them. ‘Why hadn’t I cooked like this before?’ I wondered.
Pan-fry makes life easier. No oven is required, meaning saving energy! The most important thing is, it’s super quick, and the result is not compromising!
Let me share how I choose a good pack of Padrón pepper.
How to Choose Padrón Pepper
Ultimately, we want the Padrón pepper to be bright green and in small size (about 5 cm long).
Remember, Padrón pepper is an immature pepper. When they grow, they gradually turn yellow-ish and then red, meaning they are mature. Their skin will become hard and less juicy too.
How to Cook Padrón Pepper
There are many different ways to cook Padrón pepper – deep-fry, pan-fry, oven-roast or grill.
Personally, I find that pan-fry is the most economical-friendly way to cook, as it’s quick to achieve a similar result. But if you are in any way using the oven, roasting is great and easy too! Just keep in mind that the peppers only require a few minutes to roast, so don’t over-cook them.
How to Enjoy Padrón Pepper
I REALLY love the robust flavour from the blistered pepper, so I just eat as it is (of course, stem removed, but I eat the seeds as well).
In a restaurant, they probably like to sprinkle some sea salt flakes on top. This is because when the flakes of salt hit your tongue, it gives you a little burst of saltiness which you find tasty (Read from a book: What Einstein Told His Cook).
Sea salt flakes is not necessary. Normal salt is fine too.
Now, let’s move on to the recipe.
Ingredients
Serves: 2
- 150 g Padrón pepper
- 2 tsp oil
- salt
How to Make Pan-fry Padrón Pepper in 5 mins
- Wash and pat dry the Padrón peppers. Heat 2 tsp oil in a pan over medium-high heat.
- Throw in the peppers and cook until they are puffed, charred and blackened. Season with salt.
- Once removed from the heat, the peppers will shrink. Enjoy with your hand and some nice beer!
More Different Tapas Ideas and Recipes
- Mezze Cabbage with Shrimp Sauce
- [10 mins] Scallion Sauce Mussels Recipe (HK Style)
- Pan-fried Indonesian Corn Fritter (bakwan jagung)
- Wakame Seaweed and Bean Sprouts Salad
- 【Sweet and Crispy】Butternut Squash Cheesy Pancake
- Korean Street Food Bindaetteok Kimchi Pancake
