Blistered Padron Peppers – Spanish Tapas
Blistered Padron Peppers – Spanish Tapas
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Authentic Spanish tapas ready in less than 5 minutes!
Salty soft and tasty Padron Peppers tossed and blistered in extra virgin olive oil and sea salt. This popular Spanish tapas is ready in under 5 minutes. I can seriously eat a whole bag of these they are so good I can’t believe they are veggies!
Didn’t make it to Spain this year? Transport yourself there with my mini Spanish Tapas series. These Blistered Padron Peppers are super easy to make whether you know how to cook or not. All you need is a frying pan, olive oil and salt!
Spanish Tapas – Mini Series!
Welcome to the Chilli & Life Spanish Tapas mini series! I have been craving all sorts of delicious delicacies from all over Europe but especially those along the Mediterranean coast! I would usually have travelled to Sicily and France this summer but have been unable to this year!
To cheer myself up and cook some different and new dishes in my kitchen I made 3 of my favourite tapas this weekend as much as for myself but also to share with you all and anyone else missing the Spanish sun and food this year. Or maybe you just want to know how to make these yummy Spanish tapas at home – why not!
Check out my Pil Pil Prawns or Gambas Pil Pil recipe; and
The Spicy Patatas Bravas with homemade sauce and Aioli recipe to complete your Spanish Tapas feast!
What do i need?
This recipe is super simple you need very few ingredients and only a couple of non traditional extras to give the recipe the Chilli & Life touch!
- Padron peppers are of course the star of the show. Use as many as you like just be sure to use a frying pan big enough to take them all! I have seen padron peppers sold in Waitrose and Lidl where I buy mine. They are in the deluxe range for 99p and from Spain.
- You will need extra virgin olive oil to fry and blister the peppers in. I use my favourite Organic Fillippo Berrio olive oil from Costco.
- For an extra shot of flavour, I like to toss the blistered peppers in chopped dried onion and garlic granules (both from Costco) just after taking the peppers off the heat.
- Before serving sprinkle a generous amount of sea salt all over your peppers and tuck in! Try a fine Himalayan salt or go for a more flaky Maldon Salt. The choice is yours!
Tips & Tricks
- Dry the peppers after washing to avoid excess splash back from the oil.
- The peppers will pop and spit when being fried – I recommend using a splash guard to stop the oil making a mess of your kitchen.
- When cooking the peppers leave for 2 minutes before shaking the pan to move around the peppers and blister all the sides.
- Season the padron peppers with whatever you want! They are super versatile and work with many seasonings. I like adding garlic granules, dried onion, sea salt and a pinch of freshly ground black pepper.
Padron Peppers Serving Suggestions –
These Blistered Padron Peppers are super easy to make whether you know how to cook or not. All you need is a frying pan, olive oil and salt! If you are missing the Mediterranean flavours. This week I have been making lots of my favourite tapas at home and just had to share these recipes with you all.
Try my Pil Pil Prawns or Gambas Pil Pil – Delicious garlic and chilli prawns!
Another one in the Spanish mini series is my Spicy Patatas Bravas with homemade sauce and Aioli recipe – you will love these!
Blistered Padron Peppers
Equipment
- Frying pan
Ingredients
- 2 tbsp olive oil
- 1 pack of padron peppers
- ½ tsp garlic granules optional
- ½ tsp dried chopped onion optional
- sea salt to taste
- black pepper to taste
Instructions
- Wash and dry the padron peppers thoroughly.
- Heat the olive oil in a frying pan. When hot throw the padron peppers in and immediately cover with a splash guard.
- Every minute hold onto the pan handle and splash guard handle and shake the pan to disperse and move the peppers around. Do this for 2-4 minutes until all the peppers are blistered and bright green but slightly charred.
- Turn off the heat and add the onion garlic salt and pepper and toss around to coat the peppers. Serve and enjoy.
Notes
- Use a splash guard to protect your kitchen from the oil splashes.
- Dry your peppers thoroughly to avoid excessive splashing.
- Season the peppers to your taste. Start with less and add more if necessary.
Did you make these Padron Peppers?
Please let me know how it turned out for you! Leave a comment below and tag @chilliandlife on Instagram and hashtag it #chilliandlife
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