Blistered Spanish Padrón Peppers
This classic Spanish tapa is a mainstay at bars throughout the country. Super simple, very quick to make and addictively delicious, this is sure to become a new favourite to serve to your friends and family. If you can't find padrón peppers, shishito peppers make a good substitute.
Ingredients
- 20-25 padrón peppers (see notes)
- 2 tbsp (2 tbsp) olive oil plus more for serving
- Flaky sea salt for topping
Instructions
- Add the olive oil to a large skillet or griddle (preferably cast iron) and set over medium heat.
- Once the oil is just smoking, add the peppers all at once. Cook for a minute or two on one side until they begin to blister and blacken. Turn the peppers and continue to cook until they are blackened all over. This should only take a few minutes.
- Transfer the peppers to a serving plate and top generously with flaky sea salt. Drizzle some high-quality extra virgin olive oil over the peppers if desired. Serve hot or at room temperature.
Video
Notes
If you can't find padrón peppers, shishito peppers make a good substitute.
Nutrition
Calories: 82kcal | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 2mg | Potassium: 174mg | Fiber: 2g | Sugar: 3g | Vitamin A: 755IU | Vitamin C: 83mg | Calcium: 8mg | Iron: 0.2mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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