Dish of Fried Padron Peppers
(click to enlarge)

Padron Peppers


Spain   -   Pimientos de Padron
Serves:
Effort:
Sched:
DoAhead:  		 5 app
*
7 min
Yes		 Sometimes called "Spanish Roulette", most are mild, a few are not. This dish is very popular in tapas bars in Spain and California.




10
2
ar
----
oz
T

---
Padron Peppers (1)  
Olive Oil, pure (2)
Sea Salt, coarse
-- Serve with
Beer

I served these (Sashitos) at a buffet party (late 2019) and they were very much liked - and all eaten. People even asked where they could get the peppers.

Make:   -   (7 min)
  1. On your hottest burner, in a spacious pan (see Note-3), heat Olive Oil to about 440°F/225°C or until you see the first wisp of smoke.
  2. Fry Peppers, tumbling frequently, until they are fairly covered with brown blisters - but they should still be a bit crisp! Keep your oil just below smoking for best results.
  3. Serve immediately sprinkled with coarse Sea Salt.
NOTES:

  1. Padrón Peppers:

      These are small wrinkled green chilis grown in Galicia, Spain and California - and probably Virginia, as La Tienda sells them (at a high price). Look for them at farmer's markets - in the stands that sell unusual stuff.   Subst:   easily available Shishito (Japanese) chilis are very much the same, including wrinkling and occasional heat, except narrower and longer. They work superbly. For details see our Chilis: Padrón & Shishito page.

  2. Olive Oil:

      Use "Pure Olive Oil" (sometimes marketed as just "Olive Oil"). The required temperature is way too high for Virgin or Extra Virgin. Olive Pomace will go to even higher temperatures.

  3. Pan:

      The chilis will pop and spit a lot when they first hit the oil, so my prefered pan is an Indian Kadhai, designed to contain this. It also requires only a modest amount of oil to do this job. A wok is similar but shallower.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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