Piparras Padron Recipe

Wash and dry

Rinse the peppers under cool water to remove any dirt. Pat them thoroughly dry with kitchen towels or a salad spinner — excess water will cause oil to splatter when cooking.

Trim stems (optional)

If desired, trim any long or ragged stem ends with kitchen shears, but leave most stems intact so peppers are easy to pick up.

Heat the pan

Place a large cast-iron skillet or heavy-bottomed frying pan over medium-high heat. Allow the pan to get very hot, about 2–3 minutes.

Add oil and peppers

Add the 2 tablespoons of extra-virgin olive oil to the hot pan and immediately add the peppers in a single layer. Shake the pan or stir with tongs so the peppers are evenly coated.

Sear and blister

Let the peppers cook without crowding for 2–3 minutes, then shake or toss so they blister on multiple sides. Continue cooking, turning occasionally, for a total of 6–8 minutes or until the skins are blistered and mostly darkened in spots and the peppers are softened but still hold shape. Reduce heat slightly if oil smokes excessively.

Finish with salt

Transfer the peppers to a serving dish and immediately sprinkle the coarse sea salt (about 1 teaspoon) evenly over them so it adheres to the hot skins. If using smoked paprika, sprinkle a light dusting now. Toss gently to distribute seasoning.

Optional lemon & serve

Serve hot or warm with lemon wedges on the side for diners who want a squeeze. Offer toasted bread so guests can scoop up the oils and any blistered bits. Add a small crack of coarse black pepper if desired.

Padrón peppers are traditionally served as a tapas plate; most will be mild but occasionally one can be spicy. Encourage diners to pop them whole (stem first) or use forks/tongs.