Restaurants›Cafe Andaluz, Newcastle›Pimientos De Padrón Vg Gf Recipe

Pimientos De Padrón Vg Gf Recipe

Inspired by Cafe Andaluz, Newcastle
Time15m
Serves2

Pan-seared Padrón peppers sprinkled with sea salt

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Ingredients

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Padrón peppers

Method

Padrón peppers

1

Prepare peppers

Rinse the Padrón peppers under cold water and dry thoroughly with clean kitchen towels or paper towels. Removing surface moisture is important so they sear rather than steam.

2

Trim stems (optional)

If desired, trim any long stems, leaving a short stem on each pepper for handling. Do not remove stems completely — they make the peppers easier to hold and serve.

3

Heat pan

Place a large heavy skillet (cast-iron recommended) over medium-high heat and allow it to get very hot, about 2–3 minutes. The pan should be hot enough that a drop of water sizzles and evaporates on contact.

4

Add oil

Add the extra-virgin olive oil to the hot pan and swirl to coat the surface evenly. The oil should shimmer but not smoke excessively.

5

Sear peppers

Add the peppers in a single layer, arranging them so they all contact the hot surface. Cook without overcrowding for 5–7 minutes, turning occasionally with tongs so they blister and char evenly on all sides. Reduce heat slightly if they start to burn too quickly.

6

Finish cooking

Continue to cook until most peppers are blistered and softened but still hold shape, about 7 minutes total. If any peppers are large and need more time, leave them in an extra 30–60 seconds as needed.

7

Season

Transfer the peppers to a serving plate. While still hot, sprinkle evenly with the fine sea salt so the grains stick to the blistered skins. If using, squeeze the half lemon over the peppers for a bright finish (optional).

8

Serve

Serve immediately as a tapas, snack, or side. Provide small forks or toothpicks; diners typically eat by holding the stem and popping the pepper into their mouth.