Cooking padron peppers tapas

Pan-Fried Padron Peppers

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Ready in minutes with zero effort, Padron peppers tapas is so easy to make you will be cooking it all the time. Originating from Padron in Spain, these sweet green peppers don’t need much preparation. They are perfect pan-fried with olive oil and a pinch of salt. And great when you want a quick snack before dinner.

In my simple recipe for cooking Padron peppers, I’ve added a hint of garlic for some extra flavour. You can also try adding dried chilli flakes for some added heat if you like a bit more fire in your belly. I’ve eaten Padron peppers tapas in Spanish restaurants so many times, I forget where I first had it. But, nothing compares to cooking fresh organic Padron peppers that you have grown from seed yourself at home in minutes.
how to cook padron peppers recipe

Padron peppers tapas: cooking Padron peppers

Cooking Padron peppers couldn’t be easier. With a handful of ingredients and a single pan, you can have food on the table in minutes. It’s great if you’re looking for a quick starter recipe for a dinner party or are making several tapas dishes. Impress your guests by cooking Padron peppers from scratch with this easy recipe.

Start by slicing two cloves of garlic into thick slices about the width of a one pound coin. Heat a tablespoon of olive oil in a frying pan for about 30 seconds, over a medium heat. Add the peppers. Pan-fry for about two minutes, before turning the peppers over. Fry for two more minutes. Once the peppers look blistered, remove the garlic. Sprinkle the peppers with sea salt and olive oil, and take off the heat. Leave the peppers for about a minute, while they soak up the heat. Serve in the pan for an authentic look with next to no washing up.

Simple Padron peppers recipe: cook in minutes

Pan-Fried Padron Peppers
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 
Course: Appetizer, Side Dish, Snack
Cuisine: Spanish
Servings: 2 people
Ingredients
  • 2 cloves of garlic
  • 2 tbsp olive oil
  • 300 g padron peppers
  • 1/2 tbsp sea salt flakes
Instructions
  1. Start by slicing two cloves of garlic into thick slices about the width of a one pound coin. Heat a tablespoon of olive oil in a frying pan for about 30 seconds, over a medium heat. Add the peppers. Pan-fry for about two minutes, before turning the peppers over. Fry for two more minutes. Once the peppers look blistered, remove the garlic. Sprinkle the peppers with sea salt and olive oil, and take off the heat. Leave the peppers for about a minute, while they soak up the heat. Serve in the pan for an authentic look with next to no washing up.

  2. Slice the garlic into thick slices about the width of a one pound coin. 

  3. Heat a tablespoon of olive oil in a frying pan for about 30 seconds, over a medium heat. 

  4. Add the peppers. Pan-fry for about two minutes, before turning the peppers over. Fry for two more minutes. Once the peppers look blistered, remove the garlic from the pan and take off the heat.

  5. Sprinkle the sea salt flakes over the peppers and drizzle with olive oil.  Leave the peppers for about a minute, while they soak up the heat. And serve.

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