Padrón Peppers are a famous classic Spanish tapas that are extremely easy to prepare at home.
I’m obsessed with anything Spanish and the Spanish food is for sure one of the main things which I love! Luckily in Luxembourg, there are multiple authentic Spanish cuisine restaurants so that I can satisfy my cravings. Lately, I have discovered this delicious tapas of padrón peppers! I devoured the lot in a few minutes. Then I discovered how easy it is to make them and here we are!
Originally, these small green peppers are from Galicia, in Spain, specifically Padrón. These peppers are flavourful mild peppers that are not particularly spicy, although you don’t need to underestimate them as there might be a spicy intruder once in a while. I was lucky enough to not encounter a truly spicy one yet, however they say that 1 in 10 is.
Preparing the peppers
The padrón peppers don’t need too much work to bring out their sweet and tangy flavour out. Traditionally, they are lightly fried in good oil and then seasoned with plenty of flaky salt. Ideally, use a cast iron and fill it with about 1cm of olive oil and heat. Add the peppers and let them cook until their skin bruises and start to brown. This is what brings out their yummy flavour. However, be careful as to not burn them. Serve them and generously salt with good flaky sea salt, such as Maldon salt. Then enjoy eating them with others or all on your own. Eat them whole with seeds and all, simply avoid the stem which is to be used as a handle for you to grab the pepper.
The peppers can be easily enjoyed as they are, but I have to admit I like dipping them in delicious sauces. This mustard aioli works great! It’s sweet and tart flavour brings out the peppers even more. All you need to do is to mix together mustard, mayo, garlic, olive oil, parsley, salt and pepper.
Padrón Peppers with Mustard aioli
- 200 g padrón Peppers
- olive oil
- Maldon Salt flakes
- 1 tbsp mustard
- 1/4 cup mayonnaise
- 30 ml olive oil
- 1 tsp garlic powder
- 1 tsp parsley
- salt & pepper to taste
- Whisk all the ingredients together and season to taste. Store any leftover aioli in an airtight container in the fridge.
Frying the Padrón Peppers
- Start by washing the pepper under cold water. Dry the peppers well before cooking.
- In a large cast iron add a generous layer of olive oil, about 1cm high. Heat the oil slightly.
- Add the peppers and let them cook until they start to blister. Turn them over until they are equally cooked on both sides.
- Take out the peppers with a slotted spoon and place on a serving plate. Sprinkle generously with salt flakes and serve!