🌶️ Padrón peppers
Pimientos de Padrón are small green peppers fried whole in olive oil until blistered and soft, then sprinkled with coarse sea salt. Most are mild and grassy, but now and then one is surprisingly hot — hence the Galician saying that some bite and some don't. They are served as a shared tapa, eaten with the fingers by the stem.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 400 g Padrón peppers
- 3 tbsp olive oil
- Coarse sea salt
Method
- Rinse and dry the peppers thoroughly.
- Heat the olive oil in a wide pan over high heat.
- Fry the peppers for 3–4 minutes, tossing, until the skins blister.
- Drain briefly, sprinkle with sea salt and serve at once.
How to make it lighter
- Use 1 tbsp oil and a non-stick pan — 1 tbsp oil ≈ 120 kcal.
- Grill or air-fry the peppers with just a brush of oil.
- They are a low-calorie tapa, so fill up on them before richer dishes.
History
The peppers are named after Padrón in the province of A Coruña, Galicia, and are traditionally linked to the nearby parish of Herbón. The story goes that Franciscan monks brought the seeds from the Americas. Today they are one of the most popular tapas throughout Spain.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →