These little peppers are called Pimientos de Padròn and they have a rightful place in every tapas spread in Spain. They’re from the Spanish municipality of Padrón, in Galicia, and apart from the fact that they’re delicious, there’s an added thrill: eating them is a bit like playing Russian roulette, about one in ten are super hot, while the rest are mild and even quite sweet. If you can’t find pimientos de padròn, shishito peppers can be substituted, though the taste will be slightly different.
Like the majority of our most beloved recipes this one is as simple as 1-2-3: In a large pan, warm a generous squiggle or two of extra virgin olive oil on medium-high heat. Spread the washed and dried pimientos out in a single layer (if you’re a bit extra like us, add a few cloves of garlic to the mix! Not quite traditional but very good) and fry until the skin is blistered on both sides, about 4-5 minutes per side. The pimientos will puff up at first and then deflate, that’s a sign that they’re ready to eat. Remove from the pan and sprinkle liberally with coarse sea salt. Serve warm with some crusty bread and a chilled glass of Rosado. Salud!