As the name suggest, these are peppers grown specifically on the area of Padrón, a small town in the province of La Coruña. Of course, you will find Padrón peppers grown elsewhere but it seems the flavour is not the same. The magic about these peppers is that you don’t know what you will get. As the saying goes “Padrón peppers some are hot and some are not” (os pementos de Padrón, unhos pican e outros non). You will never know if the pepper that you are about to consume will be sweet or it will burn your mouth out. And this is why we like them!
As simple as cooking goes this is king but just because it is simple, it does not mean it lacks in flavour. Once you sprinkle those peppers with sea salt, they go to a complete different level. I love them so much!
When I was a kid I always remember my mum preparing some Padrón peppers with home made chips and everything else and how we all stared at the plate and argued which would be the hot one… We always thought the big ones were guilty but the small ones tended to be the evil ones.
So please, enjoy this recipe that comes all the way from my kitchen to you.
You can find the step by step video to this recipe here:
Padrón Peppers
Credit: The Spaniard’s Kitchen
Ingredients
- 1 Bag of Padrón Peppers (or as many as you like)
- Sea Salt to taste
- Oil for frying
Directions
- Dry the peppers well with a clean tea towel.
- Pour the oil in a frying pan and heat up.
- When hot, add a few peppers carefully. If they are still wet, they will jump. Be careful because as they cook they will release moisture from the inside and sometimes they will burst.
- Turn them as they brown.
- Once browned on both sides, remove from the pan with a slotted spoon onto a serving dish.
- Sprinkle with plenty of sea sal.
- Serve with bread on the side (great for dipping on the sauce left over after consuming the peppers)
- Enjoy!
The Spaniard's Kitchen 
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