Holaaa and Happy New Year!!!!
I hope you all had a great holiday and a great beginning to 2017!
I went to Spain for Christmas and while there, I had a popular tapa called Peppers al Padrón, “Pimientos del Padrón” in Spanish. The peppers are from El Padrón, a town in the northwest region of Galicia.
When I came back to the States I went to the supermarket and I saw something similar, so I immediately thought that I would have to post them on the blog. It’s a very easy tapa to make and really tasty.
These peppers are small, about 3 inches long and green in color. They have a mild flavor, not too hot, not too sweet. You will find them in the markets mostly between May and October.
I think it will be difficult to locate these peppers in the USA, but probably not impossible. The peppers I purchased are a similar size, and have a similar flavor, though probably a little sweeter. That’s not a bad thing. The important aspects are the size and overall flavor. Since they are served as a tapa, they should be bite-sized. The way to eat them is just picking them up by the stem and eating them whole. (Everything but the stem!) And the flavor. In general, most of the small peppers I find in the US are chili peppers. These tend to be too hot and spicy for this dish.
The best way to cook them is to sauté them in a pan with olive oil and salt.
You might think that they look burned, but they are not, just the way you want them to look.
It is a very popular tapa in Spain, so… let’s do it!
– 1/2 Ib Sweet peppers (or as many as you want!)
– olive oil
– Sea salt (I used Maldon)
Heat a large skillet/pan over medium high heat. Add a generous amount of olive oil and when it’s hot, add the peppers. If the pan is not big enough for all of the peppers, you can cook them in batches. Stir the peppers until they are coated in olive oil. Cook until the skins are blistered, slightly charred, and the texture starts to soften. Add the sea salt and ready to serve! Another classic tapa, easy to prepare, and a great way to incorporate some delicious veggies into your meal.