Pimientos de Padrón are one of the most classic tapas dishes ever. So simple and yet so incredibly delicious. The small, mild peppers are roasted and sprinkled with sea salt. They are eaten as tapas, small snack or tasty side dish served.
To eat them you simply take the pods by the stem and bite off the pod. The seeds can be eaten, the stem is thrown away.
The small, Spanish, green peppers have a mostly mild, sweet aroma. Sometimes there is also a really hot pepper nect to mild ones. Originally, this variety comes from Galicia, around Padrón in Spain.
Fortunately, the small green peppers can now also be bought in supermarkets or at the farmer’s market.
I sprinkle the finished Pimientos de Padrón with a little balsamic vinegar reduction. This further enhances the sweet taste of the pods. Pimientos go well with a nice garlic bread, olives, dried tomatoes, salad or just a glass of wine. You know, the simple things are often the best.
Pimientos de Padrón
Ingredients
- 200 g Pimientos de Padrón (green roasted peppers)
- 1 tbsp olive oil
- 1 tsp Fleur de Sel coarse
- 1 tbsp balsamic vinegar reduction (optional)
Instructions
- Heat the olive oil in a pan and fry the peppers all around until the skin blisters and gets a few dark spots.
- Arrange on a plate, sprinkle with Fleur de Sel.
- Optionally drizzle with some balsamico reduction.
- Serve immediately.
Nutritions
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