Padron Recipe

Padron Peppers

1. 1

   Rinse and dry

   Rinse the Padron peppers under cool running water to remove any dirt. Shake off excess water and spread peppers on a clean towel or paper towels. Pat completely dry — moisture will cause oil to spit when they hit the hot pan.

2. 2

   Heat the pan

   Place a large heavy skillet (cast-iron recommended) over medium-high to high heat. Let the pan preheat until very hot — about 3–5 minutes. You should be able to feel intense radiating heat a few inches above the pan.

3. 3

   Add oil

   Pour 2 tablespoons of extra-virgin olive oil into the hot skillet and swirl to coat the surface. The oil should shimmer but not smoke; if it begins to smoke, reduce the heat slightly.

4. 4

   Sear the peppers

   Add the dried Padron peppers to the pan in a single layer, working in batches if necessary to avoid overcrowding. Let them sit undisturbed for 30–45 seconds so the bottoms blister and char slightly, then toss or shake the pan to turn peppers. Continue cooking, tossing occasionally, until most peppers are blistered on all sides and softened — 4–6 minutes total. Small spot-charring and some blackened blisters are desirable.

5. 5

   Finish and season

   Remove the skillet from heat. Immediately transfer the blistered peppers to a serving bowl or plate. While still hot, sprinkle evenly with 1 teaspoon sea salt (or flaky Maldon salt) so it cracks onto the skin. If using smoked paprika or sesame seeds, sprinkle them now and toss briefly to combine.

6. 6

   Serve

   Serve the Padron peppers hot as a tapa or appetizer with lemon wedges on the side for squeezing, if desired. Traditionally served simply, diners take peppers whole (stem on), bite the tip, and discard the stem. Note: approximately 1 in 10 peppers can be spicy — warn guests.