Best Padron Peppers Recipes
PADRON PEPPERS
Serve these padron peppers as a side dish or starter in a Spanish feast. They're super-simple to make, requiring little prep and just five minutes of cooking
Provided by Anna Glover
Categories Side dish, Starter
Time 5m
Yield Serves 6 as a side
Number Of Ingredients 2
Steps:
- Heat the olive oil in a large frying pan over a high heat. Fry the peppers, stirring frequently, for 5 mins until blistered and wilted. The peppers should be soft and slightly charred.
- Transfer the peppers to a serving plate and season with some sea salt. Serve with dips or as part of a tapas spread.
Nutrition Facts : Calories 38 calories, Fat 2 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.21 milligram of sodium
PICKLED PADRON PEPPERS
If you can't find Padron peppers, any small fresh pepper will work, especially jalapeno or red Fresno chile peppers.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P1DT15m
Yield 2
Number Of Ingredients 7
Steps:
- Heat vegetable oil in a large skillet over medium-high heat. Place peppers in the skillet; cook and stir until peppers are shiny and lightly blistered, 4 to 5 minutes. Remove from heat. Transfer whole hot peppers to 1 quart mason jar and press down.
- Combine white vinegar, sugar, garlic, black peppercorns, and red pepper flakes in a saucepan over medium-high heat. Bring to a boil, remove from heat. Pour mixture over peppers into mason jar, leaving about 1/2-inch head space. Screw on 2-piece top; let seal over 24 hours.
Nutrition Facts : Calories 332.2 calories, Carbohydrate 78.5 g, Fat 1.9 g, Fiber 4.6 g, Protein 6 g, SaturatedFat 0.3 g, Sodium 20.5 mg, Sugar 63.9 g
BLISTERED PADRóN PEPPERS
Categories Pepper Appetizer Sauté Vegetarian Low Cal Healthy Low Cholesterol Vegan Chile Pepper Bon Appétit
Yield Makes 6 to 8 servings
Number Of Ingredients 3
Steps:
- Heat 1 tablespoon oil in a large skillet over high heat until just smoking. Add half of the peppers; cook, tossing occasionally, until skins are blistered and flesh is softened, about 4 minutes. Transfer to a bowl, sprinkle with salt, and toss to coat. Repeat with remaining peppers, remaining 1 tablespoon oil, and more salt.
NOELIA'S ORIGINAL SPANISH RECIPE FOR PADRON PEPPERS
Padron is a small area of Spain situated very close to the Northern border with Portugal, on the Atlantic coast side and it's just a short distance south of the famed Santiago de Compostela. So these are a sweet pepper (pimientos de Padrón in Spanish) that originated from South America that you lightly fry and then eat... Then what's the twist? Well the twist is that for some unknown reason roughly one pepper in 20 or 30 will have a slight kick to it, not a whopping belt of a kick like a Jalapeño or Habanero pepper, but just a pleasant surprise to tickle your taste buds. No, they don't throw one of a different variety of pepper into the bag as a joke, apparently the " odd one with a kick" is a natural quirk of this pepper variety. Warning, these are addictive! .. and a brilliant tapas recipe! There is one other similar recipe here, but it uses garlic and balsamic vinegar and a LOT more olive oil, this is the original Spanish recipe from the family that farm Padron Peppers in Herbon - Padron, Spain.
Provided by kiwidutch
Categories Lunch/Snacks
Time 4m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Heat 30 ml olive oil in a pan.
- Fry the peppers gently in the olive oil, turning occasionally.
- As the skin starts to blister (3-4 minutes) take out of the pan and put into bowls, sprinkle with a little sea salt and serve immediately.
PADRON PEPPERS FRIED WITH SEA SALT
Olive oil, salt, and high heat are all you need to transform these green peppers into an addictive side dish. They also make a great bar snack alongside Mezcal with Sage Ice Cubes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 3
Steps:
- Toss peppers with olive oil. Heat a heavy skillet (preferably cast-iron) over medium-high heat. Cook peppers in a single layer, turning, until blistered, about 5 minutes. Transfer to a plate, and sprinkle with sea salt.
BLISTERED PADRON PEPPERS
Perfect dish for a Tapas menu
Provided by lgale85
Time 15m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Heat 1 tablespoon oil in a frying pan over a high heat until just smoking. Add half of the peppers; cook, tossing occasionally, until the skins are blistered and flesh is softened, roughly 4 minutes.
- Transfer to a bowl, sprinkle with salt and toss to coat.
- Repeat with remaining peppers, remaining 1 tablespoon oil and more salt.
PADRóN PEPPERS STUFFED WITH TETILLA CHEESE
Serve the peppers, salad, and empanada together, tapas style, then follow with the stew and the pancakes. Or, if you prefer, serve the peppers as an appetizer and the salad as a first course. Follow with the stew, the empanada, and the pancakes. Keep in mind that the heat of the peppers varies widely-some are mild, others are hot. The heat is tamed by Tetilla cheese, a creamy cow's-milk cheese from Galicia, and a garlicky mayonnaise that's inspired by Spanish _allioli_.
Provided by José Andrés
Yield Makes 8 appetizer servings
Number Of Ingredients 9
Steps:
- Mash garlic and salt in medium metal bowl with pestle or back of spoon until paste forms. Whisk in egg yolks, 3 tablespoons water, lemon juice, and mustard. Set bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water) and whisk constantly until mixture thickens and instant-read thermometer inserted into mixture registers 140°F for 3 minutes, 6 to 7 minutes total. Remove bowl from over water. Cool mixture to room temperature, whisking occasionally, about 15 minutes.
- Gradually whisk 1 cup oil into yolk mixture in very thin slow stream, whisking until sauce is thick. Season with pepper and more salt, if desired. Cover and chill.
- Cut slit lengthwise down side of each pepper. Cut cheese into small rectangular pieces to fit inside peppers. Insert 1 piece cheese into each pepper; press to enclose. do ahead Sauce and peppers can be made 1 day ahead. Cover separately and chill.
- Heat 1 tablespoon oil in heavy large nonstick skillet over medium-high heat. Add peppers to skillet; cook until browned in spots and cheese melts (some cheese may ooze out of peppers), turning occasionally, 1 to 2 minutes. Arrange peppers on platter. Serve with sauce for dipping.
- Padrón peppers can be found at farmers' markets and at latienda.com; shishito peppers can be found at some farmers' markets and at Japanese markets.
- ** Tetilla cheese is available at some supermarkets, at specialty foods stores, and online at latienda.com.
- Verdejo, a white wine from the Rueda region (southeast of Galicia), has enough acidity and body to stand up to the peppers and the cheese. José recommends the Bodegas Naia 2006 Naiades ($29). If you can't find that bottle, try the 2008 Vidal Soblechero "Viña Clavidor" Verdejo ($13).
GRILLED PADRON PEPPERS
Categories Vegetable Backyard BBQ Grill/Barbecue
Number Of Ingredients 2
Steps:
- Heat a grill pan or outdoor grill to high (about 450°F to 550°F). Meanwhile, place the peppers in a medium bowl, add the olive oil, and toss to coat; set aside. 2When the grill is ready, place the peppers on the grill in a single layer, making sure theyâre not touching. Grill uncovered, turning occasionally, until the peppers start to char and blister, about 6 to 8 minutes total. 3Remove to a serving plate, season immediately with the sea salt, and serve.
PADRON PEPPERS
A tapas from Galicia
Provided by needham12
Time 10m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat a frying pan to a medium level
- Add 1 tablespoon of olive oil
- Heat the small peppers until blistered, remove and add flakes of sea salt - eat
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