A Spanish tapas treat, Fried Padróns


I love fried padróns, or Pimientos de Padrón. They are a traditional Spanish tapa that is super easy to make, and since they are in season right now I can't get enough of them! These make a great snack or addition to a party. Padróns can vary in heat levels from very mild to hot and are sweet little peppers.

Fried Padrón Peppers, serves 8

6 cups Padrón Peppers, washed and patted dry
1/2 cup Olive Oil
Coarse salt, relatively good quality (I used volcanic salt)

Over med-high heat a skillet with olive oil until it begins to shipper. Add peppers and cook until blistering, turning often to cook all sides. Remove peppers to a plate with paper towels to catch excess oil. Add peppers to a bowl and toss with coarse sea salt and serve warm.

1 comment:

  1. So glad you are back! I was missing your posts. Absolutely LOVE wine Wednesday's and I'm so thankful to you for sharing your wine knowledge and recommendations with us, because I have an awful lot to learn. Also loved you mentioning two new places I haven't been to (gilt club and Clyde common, both of which I can't wait to try!). Hoping to make the padrons tomorrow as a side. Love your blog Kate, thanks so much for sharing!


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