Pimientos de Padrón with Sea Salt

A classic Spanish tapas dish of blistered Padrón peppers, simply seasoned with sea salt. Be warned: some peppers are spicy!

Prep Time

5 minutes

Total Time

10-15 minutes

Calories

336

Level

Easy

Yields

4 servings

Cost

£0.80

Season:

Meal Type:

Cuisine:

Cooking Style:

Dietary:

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Ingredients

Servings

250gPimientos de Padrón(Fresh, preferably of similar size)

£3.00

2tablespoonsOlive Oil(Extra virgin)

£0.15

to tasteSea Salt(Flaky sea salt recommended)

£0.05

Total Cost

£3.20

£0.80 per serving

The Method

1
Wash and dry the Pimientos de Padrón thoroughly. This will help them blister properly.
2
Heat the olive oil in a large skillet (cast iron is ideal) over medium-high heat until shimmering.
3
Add the peppers to the skillet, ensuring they are in a single layer as much as possible. You may need to cook them in batches.
4
Cook, turning occasionally with tongs, until the peppers are blistered and slightly softened. This should take about 5-10 minutes. Aim for even blistering on all sides.
5
Remove the peppers from the skillet and place them on a serving plate.
6
Immediately sprinkle generously with sea salt while they are still hot.
7
Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (65g)

336 kcal / 1406 kJ

Carbs

11.5g

4% of RDA

Fat

36g

51% of RDA

Protein

2.5g

5% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

6 g

7% of RDA

Sodium

200 mg

9% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

Don't overcrowd the pan. Cook the peppers in batches to ensure they blister properly.

The heat should be high enough to blister the peppers quickly without burning them completely.

Be careful! Some Padrón peppers can be surprisingly spicy. It's part of the fun!

Serve with a glass of chilled Spanish white wine or a cold beer.

For a richer flavor, try adding a squeeze of lemon juice after sprinkling with salt.

Cooking Equipment

Large skillet (preferably cast iron)

Tongs

Wine Pairings

No wine pairing suggestions available for this recipe.

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Pimientos de Padrón with Sea Salt

Ingredients

The Method