We fell in love with these tasty little treats on our trip to Spain last spring. Known to the locals as Pimientons de Padron, they originated in the Galicia region of Spain but can be found throughout the country and are served a part of the national tapas tradition.
These guys aren’t necessarily spicy hot, only one in ten usually pack heat, but they have a mild kick which meshes with the smokey grilled flavor and the cracked salt. Preparation is quite simple: rub with olive oil and fresh cracked sea salt then oven grilled in a cast-iron skillet. You can usually find them fresh in season from may through late september.
Prep 5 min| Cook 25 min
2 tsp. Avocado or Safflower oil (these are best for high-heat cooking)
1/2 lb. pimentons de padron
Fresh cracked Sea Salt
Cast Iron Skillet & Aluminum Foil
Pre-heat the oven to 350. Wash and pat the peppers with a paper towel to dry them. Toss them in the oil and crack some fresh sea salt on top then place in a cast iron skillet that is covered with aluminum foil. Once the oven is pre-heated, place the skillet with the oil coated peppers and cook for 20-30 minutes, turning once or twice to make sure all the surfaces are charred. Crack more fresh sea salt over the peppers and serve!
Pair well with some delicious Sangria and tapas!