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    Home » Recipes » Appetizers

    Spanish Fried Padrón Peppers

    Published: Mar 11, 2021 · Modified: Jan 22, 2022 by Neriz · This post contains some affiliate links.

    Jump to Recipe

    A favorite tapa from Barcelona that you can easily prepare at home. Fried Padrón Peppers (locally known as ‘Pimientos de Padrón‘) only takes 10 minutes to prepare — an easy-peasy, delicious appetizer for everyone!   

    An overhead shot of a plate of fried padron peppers, straight out of the pan.

    (*This post contains some affiliate links)

    WHAT ARE PADRÓN PEPPERS?

    They are small peppers that have originated in the municipality of Padrón in Galicia, a northwestern region in Spain.

    While generally mild in taste, some are apparently quite hot, and the only way to find out is actually eating them.

    Lucky me then, all the ones I have had in Barcelona are quite mild — Yum!

    IF YOU WANT MORE TRADITIONAL SPANISH RECIPES, THEN YOU WILL LOVE THESE POSTS!

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    Ingredients

    An image showing all the ingredients you need to fry padron peppers at home.
    • Sea salt – even if this is only added when serving, it is not optional.

    It’s the only seasoning that you will be adding to the fried pimientos de Padrón, so don’t skip it.

    • Oil – I strongly suggest using vegetable oil, not olive oil.

    You need to get that oil extremely hot before adding the peppers, and olive oil is not suited for that because it has a lower smoke point than vegetable oil.

    • Padrón peppers – rinsed, drained, and dried properly.
    A closer shot of a pan of padron peppers, ready for serving.

    Preparation

    Start by placing a large skillet over high heat.

    Pour the oil into it (photo 1).

    Once the oil is hot, add the peppers (photo 2).

    Leave them untouched for at least a minute.

    A collage of images showing the step by step process on how to prepare Pimientos de Padron.

    Mix to ensure that all the peppers are cooked — i.e., blistered on most sides.

    Take the pimientos de Padrón out of the pan and transfer to serving plates immediately.

    Sprinkle some sea salt on the blistered peppers, then serve. 

    An overhead shot of a pan of fried padron peppers.

    Helpful tips

    • Place the peppers on a kitchen towel after rinsing and draining, then use the kitchen towel to wipe them randomly.  

    Any excess water stuck to the peppers will cause the oil to pop, and it might end up hurting you.

    • Do not overcrowd the pan — hence you might need to cook them in batches if you are serving a huge quantity.
    • Make sure you don’t mix the peppers right away when you add them into the pan.  

    Leave them untouched for a minute or two, so they will start blistering on that side.

    • Do not adjust the heat for the entire duration of your cooking — keep it constant from the time you place the pan up to the point that the peppers are done.
    A closer shot of a serving of fried padron peppers, with sea salt on it.

    Recipe variation

    • Pepper substitute. Japanese shishito peppers are an excellent substitute for pimientos de padrón.

    Both have the same mild flavor, so you don’t even need to adjust anything when cooking or serving them. 

    FAQs

    Can I reheat these?

    No, unfortunately, that is not a good idea.

    The fried padrón peppers would be soggy by then — they should be served and eaten right away.

    How do I prevent oil from popping when frying?

    This is why you have to make sure that the Padrón peppers are dried properly. 

    Even a tiny amount of water in there will cause the extremely hot oil to pop.

    Unbelievably easy, right? So try making these fried padrón peppers one of these days!

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    An overhead shot of a plate of fried padron peppers, straight out of the pan.

    Spanish Fried Padrón Peppers Recipe

    A favorite tapa from Barcelona that you can easily prepare at home. Fried Padrón Peppers (locally known as 'Pimientos de Padrón') only takes 10 minutes to prepare — an easy-peasy, delicious appetizer for everyone!   
    No ratings yet
    Print Pin Rate
    Course: Appetizer
    Cuisine: Spanish
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Servings: 3
    Calories: 103kcal
    Author: Neriz

    Equipment

    • Kitchen towel
    • Large Pan/Skillet
    • Rubber Spatula

    Ingredients

    • 1 lb padrón peppers, (about 500 grams)
    • 1 & 1/2 tbsp oil
    • 1 tsp sea salt

    Instructions

    • Place a large skillet over high heat and pour oil into it.
    • Once the oil is ready (i.e., extremely hot), add the padrón peppers and leave them untouched for 1 to 2 minutes.
    • Mix to ensure that all the peppers are cooked and blistered on most sides.
    • Take the pimientos de padrón out of the pan and transfer to serving plates immediately.
    • Sprinkle some sea salt on the fried padrón peppers, then serve. 

    Notes

    • Cook’s Tip #1: Place the peppers on a kitchen towel after rinsing and draining, then use the kitchen towel to wipe them randomly.  Any excess water stuck to the peppers will cause the oil to pop, and it might end up hurting you.
    • Cook’s Tip #2: Do not overcrowd the pan — hence you might need to cook them in batches if you are serving a huge quantity.
    • Cook’s Tip #3: Make sure you don’t mix the peppers right away when you add them into the pan. Leave them untouched for a minute or two, so they will start blistering on that side.
    • Cook’s Tip #4: Do not adjust the heat for the entire duration of your cooking — keep it constant from the time you place the pan up to the point that the blistered peppers are done.

    Nutrition

    Calories: 103kcal | Carbohydrates: 10g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 1279mg | Potassium: 1mg | Fiber: 5g | Sugar: 5g | Vitamin C: 18mg | Calcium: 1mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @foodandjourneys or tag #foodandjourneys!

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