Pimientos de Padron
“Blistered Galician peppers pan-fried in olive oil and sprinkled with coarse sea salt, a tapas classic of Russian roulette.”
Olive Oil
Pimiento
saltWhere it comes from
Pimientos de Padron are a classic Spanish tapa originating from the Galician region, where these small green peppers are grown. These peppers are celebrated for their unique flavor, with some being sweet and others surprisingly spicy, making each bite a delightful gamble. Interestingly, they are often referred to as 'Russian roulette' peppers for this very reason.
On the Palate
How it's made
3 steps · Show ↓7 min active
How it's made
3 steps · Show ↓- 11 min
Heat olive oil in a large skillet over medium-high heat until it shimmers. Add the pimientos in a single layer, ensuring they have room to blister evenly.
- 25 min
Cook the pimientos, stirring occasionally, until they are blistered and charred in spots, about 5 minutes. They should be soft and aromatic.
Watch outDon't overcrowd the pan; it will prevent the pimientos from charring properly.
- 31 min
Transfer the blistered pimientos to a serving dish and sprinkle generously with salt. Serve immediately while they are hot.
