Snack · 10 min · spanish

Pimientos de Padrón

Padrón peppers does the heavy lifting here, with olive oil rounding it out. A Spanish snack that takes 10 minutes, start to finish.

Ingredients

• 1 lb Padrón peppers
• 3 tbsp Olive oil
• 1 tbsp Flaky sea salt

Steps

1. Heat the olive oil in a wide pan until it shimmers aggressively — Padróns want fierce heat.
2. Add the peppers in a single layer and blister 4 minutes, turning once, until the skins char and collapse.
3. Drain briefly on paper, then shower generously with flaky salt while still glistening.
4. Serve immediately, scalding hot, with cold beer or Albariño.
5. The Galician roulette: most are sweet and grassy, but one in ten brings surprising fire — “uns pican e outros non.”
6. Eat them whole, stem as a handle; the seeds are where the occasional heat hides.
7. Ten minutes, three ingredients, infinite drama — Spain’s greatest bar snack.

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