Pimientos de Padrón – Spanish Blistered Peppers
Ingredients
- - 300 g 10½ oz pimientos de Padrón
- - 3 tablespoons extra-virgin olive oil
- - 1 teaspoon coarse sea salt plus more to taste
Optional chorizo variation
- - 60 g 2 oz Spanish chorizo, cut into small pieces
Method
- Wash the Padrón peppers and dry them thoroughly with a clean kitchen towel. Leave the stems attached.
- Heat the olive oil in a large frying pan over medium-high heat. Add the peppers in a single layer.
- Cook for 4–6 minutes, shaking the pan and turning the peppers regularly, until their skins are blistered and browned in places and the peppers have softened.
- Transfer the peppers to a serving bowl and immediately sprinkle them with coarse sea salt. Serve hot.
- For the chorizo variation, cook the chorizo in the pan for approximately 2 minutes, until it begins to release its oil. Add the peppers and begin with only 1 tablespoon of olive oil. Add a little more during cooking if needed.
Notes
Wash the Padrón peppers and dry them thoroughly with a clean kitchen towel. Leave the stems attached.
Heat the olive oil in a large frying pan over medium-high heat. Add the peppers in a single layer.
Cook for 4–6 minutes, shaking the pan and turning the peppers regularly, until their skins are blistered and browned in places and the peppers have softened.
Transfer the peppers to a serving bowl and immediately sprinkle them with coarse sea salt. Serve hot.
For the chorizo variation, cook the chorizo in the pan for approximately 2 minutes, until it begins to release its oil. Add the peppers and begin with only 1 tablespoon of olive oil. Add a little more during cooking if needed.