RECIPES FOR PADRON PEPPERS RECIPES

Name: Padron peppers
Cook time: 5 min
Total time: 5 min
Yield: Serves 6 as a side
Ingredients: 1 tbsp olive oil; 500g padron peppers

PADRON PEPPERS RECIPE | BBC GOOD FOOD

Padron peppers recipe | BBC Good Food image

Serve these padron peppers as a side dish or starter in a Spanish feast. They're super-simple to make, requiring little prep and just five minutes of cooking

Provided by Anna Glover

Categories Side dish, Starter

Total Time 5 minutes

Cook Time 5 minutes

Yield Serves 6 as a side

Number Of Ingredients 2

Ingredients

1 tbsp olive oil
500g padron peppers

Steps:

Heat the olive oil in a large frying pan over a high heat. Fry the peppers, stirring frequently, for 5 mins until blistered and wilted. The peppers should be soft and slightly charred.
Transfer the peppers to a serving plate and season with some sea salt. Serve with dips or as part of a tapas spread.

Nutrition Facts : Calories 38 calories, FatContent 2 grams fat, SaturatedFatContent 0.3 grams saturated fat, CarbohydrateContent 3 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 2 grams fiber, ProteinContent 1 grams protein, SodiumContent 0.21 milligram of sodium

NOELIA’S ORIGINAL SPANISH RECIPE FOR PADRON PEPPERS

Noelia’s Original Spanish Recipe for Padron Peppers image

Padron is a small area of Spain situated very close to the Northern border with Portugal, on the Atlantic coast side and it’s just a short distance south of the famed Santiago de Compostela. So these are a sweet pepper (pimientos de Padrón in Spanish) that originated from South America that you lightly fry and then eat… Then what’s the twist? Well the twist is that for some unknown reason roughly one pepper in 20 or 30 will have a slight kick to it, not a whopping belt of a kick like a Jalapeño or Habanero pepper, but just a pleasant surprise to tickle your taste buds. No, they don’t throw one of a different variety of pepper into the bag as a joke, apparently the “ odd one with a kick” is a natural quirk of this pepper variety. Warning, these are addictive! .. and a brilliant tapas recipe! There is one other similar recipe here, but it uses garlic and balsamic vinegar and a LOT more olive oil, this is the original Spanish recipe from the family that farm Padron Peppers in Herbon – Padron, Spain.

Total Time 4 minutes

Prep Time 1 minutes

Cook Time 3 minutes

Yield 2 serving(s)

Number Of Ingredients 3

Ingredients

200 g padron bell peppers (washed)
30 ml olive oil (2 Tablespoons)
sea salt

Steps:

Heat 30 ml olive oil in a pan.
Fry the peppers gently in the olive oil, turning occasionally.
As the skin starts to blister (3-4 minutes) take out of the pan and put into bowls, sprinkle with a little sea salt and serve immediately.

Nutrition Facts : Calories 134.6, FatContent 13.1, SaturatedFatContent 1.9, CholesterolContent 0, SodiumContent 3.3, CarbohydrateContent 4.6, FiberContent 1.7, SugarContent 2.4, ProteinContent 0.9

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Padron is a small area of Spain situated very close to the Northern border with Portugal, on the Atlantic coast side and it’s just a short distance south of the famed Santiago de Compostela. So these are a sweet pepper (pimientos de Padrón in Spanish) that originated from South America that you lightly fry and then eat… Then what’s the twist? Well the twist is that for some unknown reason roughly one pepper in 20 or 30 will have a slight kick to it, not a whopping belt of a kick like a Jalapeño or Habanero pepper, but just a pleasant surprise to tickle your taste buds. No, they don’t throw one of a different variety of pepper into the bag as a joke, apparently the “ odd one with a kick” is a natural quirk of this pepper variety. Warning, these are addictive! .. and a brilliant tapas recipe! There is one other similar recipe here, but it uses garlic and balsamic vinegar and a LOT more olive oil, this is the original Spanish recipe from the family that farm Padron Peppers in Herbon – Padron, Spain.
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