You think peppers are supposed to be spicy? Well, maybe that was the case, but only until people in the North East of Spain started cultivating spicy peppers into peppers that are more moderate in taste. Peppers that can be eaten as a tapa or starter instead of just being supportive to other ingredients. Those are the ones used in the Padrón Peppers recipe.
These peppers are ideal for picar: picking with your hand alongside other tapas. But even though Padrón peppers are supposed not to be spicy, the fact remains that one pepper is still more spicy than the other and sóme can really surprise you. Just some. That is where the saying comes from.
So in life, if something happens unexpectedly, but not 100% surprisingly, Galicians could say: uns pican e outros non. Some are spicy, others are not.
Spanish cuisine: simple and pure
Italy has the name of having a delicious cuisine that keeps ingredients simple and pure. But Spain certainly has dishes that can compete. The traditional Padrón Pepper recipe is an example, just like Pa Amb Tomàquet.
As a starter for 2-3 persons
- 4 handfuls of Padrón Peppers
- 8 tablespoons (½ cup) of olive oil (or just make sure the bottom of your pan is well covered)
- A few pinches of rough salt
When buying Padrón Peppers, your local shop would indicate them as some pepper from Padrón. It’s the official name of the species and the dish won’t work with other peppers.
How to make Pimientos de Padrón
- Rinse the Padrón Peppers.
- In a saucepan, heat ½ cup (8 tablespoons) of olive oil.
- When hot, add the Padrón Peppers and toss regularly.
- When the peppers are shrunken and a bit blazed, take them off the heat.
- Sprinkle with ample salt and serve.
Recipe: Pimientos de Padrón
Prep: 0 min.
Cook: 5 min.
Total: 5 min.
Ingredients: padrón peppers, olive oil, salt
Type of meal: side dish, starter, snack