I reckon you can tell… I am still giddy from our Barcelona trip. The picture above says it all!
We got back to Stockholm on Christmas day and the first thought in my head was ‘How can I make those Pimientos de Padron here?’
This tops the list of my newly-discovered food in Barcelona. Cooking that regularly here would be great. I started thinking of ways to use other types of chilies.
Perhaps I can try by removing the seeds and the veins… but then I would have to slice the chili open…and that would ruin the presentation…?
Just when I had given up on the prospect of cooking it in Stockholm, I saw these in the supermarket!
Yep, I almost did my ‘happy dance’ right there and then. 😉
Well first, I had to check that they were from Spain – and they were indeed. 🙂 I bought two containers of two hundred grams each, because I knew (without a shadow of a doubt) that I can finish two hundred grams on my own. 🙂
I did exactly what I was told in Barcelona.
There’s a bit of a story on who told me how to cook this ‘tapa’. When we were in Barcelona, we asked the waitress about another dish, and with my husband talking to her in Italian and me in English, the poor woman got confused. She thought we were complaining about the dish. The next thing we knew, the chef stepped out to ask us what the problem was.
Fortunately, he is Italian, so we were more than happy to ask him ALL our questions about everything that we ordered. 🙂 Lucky break eh? 🙂
First, I cooked it with canola oil. I did not see the point of using olive oil since the pan needs to be EXTREMELY hot.
But then, my husband said he can taste the difference, so olive oil it is. 🙂 It just takes a tiny amount of oil anyway. 😉
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- 1 tsp olive oil
- 200 grams Padron peppers
- salt for serving
- Rinse and dry the peppers. Make sure they are completely dry to avoid splashing the oil once it hits the pan. You can roll them on a kitchen cloth to help in drying.
- Put a pan in high heat. Pour the olive oil in the pan. Once the pan is EXTREMELY hot, put the peppers in the pan. Leave the peppers untouched for one minute.
- Stir the peppers in the pan just to even out the cooking. Do NOT stir the peppers continuously. The aim is to cook them in various sides.
- After around 3 minutes, take the peppers out of the pan.
- Sprinkle some salt on top and serve.
- I normally wave my hand on top of the pan to gauge how hot it is. For some reason, this trick works for me.
- It is better not to overcrowd the pan. Each piece of pepper should touch the pan, so cook in batches if necessary. From my experience, 200 grams of pepper is just enough for my medium sized non-stick pan.