Restaurants›Ricci’s Place›Padron Peppers Recipe

Padron Peppers Recipe

Name: Ricci’s Places Padron Peppers Recipe
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Spanish
Ingredients: 12 pieces Padrón peppers (small green Spanish peppers); 3 tbs Extra-virgin olive oil; 1 tsp Coarse Ibizan salt (or flaky sea salt); 2 pieces Fresh lemon wedges (optional); 1 tsp Toasted sesame seeds (optional); 1 tsp Smoked paprika (optional, for dusting)

Inspired by Ricci’s Place

Time20m

Serves2

Fried small green Spanish peppers finished with Ibizan salt

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Ingredients

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Peppers & Finish

12 pieces Padrón peppers (small green Spanish peppers)3 tbs Extra-virgin olive oil1 tsp Coarse Ibizan salt (or flaky sea salt)2 pieces Fresh lemon wedges (optional)

Optional Garnish/Serving

1 tsp Toasted sesame seeds (optional)1 tsp Smoked paprika (optional, for dusting)

Method

Preparation

Rinse and dry

Rinse the Padrón peppers under cool running water to remove any dirt. Shake off excess water and spread them in a single layer on a clean kitchen towel or paper towels. Pat thoroughly dry — removing surface moisture is important so they fry rather than steam.

Trim stems (optional)

If desired, trim any long stems, leaving most of the stem intact to use as a handle when eating. Do not cut peppers open.

Cooking

Heat the pan

Place a large heavy skillet (cast iron preferred) over medium-high heat. Allow the pan to get very hot, about 2–3 minutes. A hot pan is key to blistering the peppers quickly.

Add oil

Add the 3 tablespoons of extra-virgin olive oil to the hot pan and swirl to coat. The oil should shimmer but not smoke. If it starts to smoke, reduce the heat slightly.

Fry the peppers

Working in a single layer (you may need to cook in two batches if the pan is crowded), add the dried Padrón peppers to the pan. Let them sit undisturbed for 30–45 seconds so the underside blisters, then toss or shake the pan to move them and allow blistering on other sides. Continue frying for 4–6 minutes total, turning occasionally, until most peppers are blistered and have some dark charred spots. The flesh should be tender and slightly soft.

Finish in pan

If any larger peppers are taking longer, press them gently with a spatula for a few seconds to increase contact with the hot surface. Remove the pan from the heat once blistered and tender.

Seasoning & Serving

Season

Transfer the hot peppers to a warmed serving bowl or platter. Immediately sprinkle evenly with 1 teaspoon of coarse Ibizan salt (or flaky sea salt) while the peppers are hot so the salt adheres and the flavor melds.

Optional finish

If using, lightly dust with up to 1 teaspoon smoked paprika and/or 1 teaspoon toasted sesame seeds for extra aroma and flavor. Serve with lemon wedges on the side so diners can squeeze a little lemon juice over peppers if they wish.

Serve

Serve the peppers hot as a tapas plate or appetizer. Traditionally eaten whole by holding the stem and biting the flesh.