Pimientos de Padrón (Blistered Green Peppers)
Why this recipe works
- Fast blistering: A very hot pan cooks the small peppers in minutes, giving charred spots before the flesh has time to collapse.
- Simple seasoning: Olive oil and flaky sea salt are enough to highlight the peppers’ fresh, grassy flavour and smoky edges.
- Tapas-style finish: Serving them hot from the pan keeps the skins blistered, the peppers tender and the salt crisp.
Get the most out of this recipe
Timing notes
- Serve straight away: Pimientos de Padrón are best eaten as soon as they are salted, while the skins are still blistered and the peppers are warm.
- Best fresh: Leftovers can be reheated in a hot dry pan, but the aroma and texture are strongest straight from the first cook.
Common mistakes
- Starting with a cool pan: If the oil is not hot enough, the peppers soften and steam instead of blistering quickly.
- Overfilling the pan: Keep the peppers in a single layer so they make direct contact with the pan; cook in batches if needed.
- Letting them collapse: Stop cooking once the peppers are blistered and tender but still holding their shape.
Ingredient notes
- Choose small peppers: Small, thin-skinned green peppers blister more effectively and give the classic tender texture.
- Use flaky salt generously: Flaky sea salt adds crunch and clean seasoning; fine sea salt tastes saltier by volume, so use it more sparingly.
- Use good olive oil: With so few ingredients, the flavour of the oil is noticeable, so choose one you would be happy to taste.
Authenticity notes
- Classic tapas serving: Serve alongside other small plates such as olives, tortilla or crusty bread for a simple Spanish-style spread.
- The occasional hot pepper: Part of the character of Padrón peppers is their unpredictability: most are mild, but one may be noticeably hotter.
Equipment you'll need
Ingredients
Instructions
- Heat the olive oil in a large frying pan over a high heat until shimmering. Add the peppers in a single layer and cook, turning occasionally with tongs, for 4 to 6 minutes until blistered, lightly charred in spots, and tender but still holding their shape.
- Tip the peppers onto a serving plate (or serve straight from the pan) and immediately sprinkle with the sea salt flakes. Eat warm, discarding the stems.
Recipe notes
Tips
- Make sure the pan and oil are properly hot before adding the peppers so they blister rather than stew; cook in batches if needed.
- If the peppers start to soften without charring, increase the heat and give the pan a gentle shake to keep them moving.
Substitutions
- Replace extra virgin olive oil with olive oil for a slightly higher smoke point.
- Replace sea salt flakes with fine sea salt, using a little less as it tastes saltier by volume.
Storage
- Refrigerate up to 2 days
- Best eaten straight away. If you have leftovers, cool, refrigerate in a sealed container, then reheat in a hot dry frying pan for 2 to 3 minutes until warmed through and lightly blistered again.
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Recipe overview
- Servings: 2 servings
- Total time: 10min (10min active)
- Difficulty: Easy
- Cuisine: Spanish
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