Padrón peppers (also spelled Padron) are one of my favorite tapas when I visit Spain on our annual family break there. These small chili peppers are originally from the municipality of Padrón in Galicia but you will find them all over Spain now. Now you can bring a bit of Spain home and enjoy this easy and authentic recipe for Padron peppers that only takes minutes to prepare.
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What Are Padrón Peppers?
Padrón peppers (Pimientos de Padrón) are small green chili peppers from the town of Padrón in Galicia, a region in northwestern Spain. These peppers have been cultivated by Franciscan monks since the 16th century, and today, they’re enjoyed not only in Galician but all over Spain.
Padron peppers are usually about 2 to 4 inches in length and are bright green in color. They have a thin and wrinkled, skin that when fried develops a smoky, savory flavor that is mild in heat—most of the time.
Which brings us to their most famous trait...
The Pepper Roulette: Some Are Hot, Some Are Not
Ask any Spanish foodie about Padrón peppers and they’ll smile knowingly before quoting the age-old Galician saying:
"Os pementos de Padrón, uns pican e outros non."
Translation: "Padrón peppers, some are hot and some are not."
To be honest, I have yet to find one that makes my eyes water but the Spanish as a rule don't like spicy food like you find on my curry blog so I can understand the above Galacian saying. For many Spanish Padron pepper fans, the fun of eating them is that you never know what you're going to get.
Most are mild, with a grassy, slightly nutty flavor. But about 1 in 10 packs a spicy surprise. It’s culinary Russian roulette—an edible game of chance that makes them a fun addition to any meal or gathering.
So are Padron peppers spicy?
Padron peppers have a Scoville rating of around 500-2500 SHU but the the odd one can be hotter. Generally speaking though, even if you don't like spicy peppers, chances are you are going to love digging into some of these.
Are Padron peppers the same as Shishito Peppers?
Padrón peppers are often confused with shishito peppers, a Japanese variety with a similar look and texture. Both peppers are typically mild and cooked in the same blistered style. However, there are subtle differences:
- Shishitos are even milder than Padróns, with only about 1 in 20 being spicy.
- Padróns have a slightly deeper, earthier flavor and a more unpredictable spice profile. You can expect 1 in 10 to have a bit more of a kick!
If you like shishitos but want a bit more excitement (and heat), Padróns are your next step.
Ingredients
You only need three ingredients to make a delicious platter of Padron peppers: Padron peppers, extra virgin olive oil and flaky salt like Maldon.
- Padron Peppers
- Extra Virgin Olive Oil
- Flaky Salt
See recipe card for quantities.
How to Cook Padrón Peppers
One of the best things about Padrón peppers is how incredibly easy they are to prepare. You don’t need a complex recipe or a long list of ingredients. In fact, the classic Spanish preparation requires the three ingredients you see above.
Step by step photos
The process of making Padron peppers could not be easier as you will see from the photos below.
- Step 1: Wash the peppers thoroughly under cold water.
- Step 2: Dry the peppers completely with a clean cloth. Then heat the oil in a pan over a medium-high heat until hot but not smoking. Add the peppers and cook for about 7 minutes or until blistering. Be sure to stir continuously for even cooking.
- Step 3: Once the peppers are blistered in places and just cooked though, season with the salt to taste.
- Step 4: Transfer to a serving plate and dig in.
Usefule Equipment
A good frying pan or wok: All you need is a good pan to make Padron Peppers. I prefer to use a wok so that I can easily toss the peppers around as they cook.
A spatula: You will need this to help tossing the peppers around in the pan so that they fry evenly.
Storage
You can store any leftovers, covered in the fridge for up to three days. To reheat, toss them back in the pan over a medium-high heat until heated through.
Top Tip
Don't be lazy! It's a quick and easy job. Be sure to really get in there as they fry with your spatula so that the fry and blister evenly.
FAQ
Padrón peppers are cooked whole—seeds, stems, and all. Just wash them and pat them dry before cooking. The stems are useful as little “handles” when eating.
The classic and traditional way just like in the recipe card below. You fry them for about 7 minutes or until they are soft and char and blister in places. Then you add the salt and serve hot.
No need to prick! They rarely burst and even if they do, it's no big deal. Just make sure your pan is hot and don't overcrowd the pan
Yes! Toss with olive oil, spread on a baking sheet, and roast at 425°F (220°C) for about 10–15 minutes, until blistered and slightly browned. Finish with sea salt.
Yes but it is best to freeze them raw. Wash and dry, then freeze in a single layer on a tray before transferring to a bag. Texture may soften a bit after thawing, but they’re still great for cooking.
Pairing
These Padron peppers will will go nicely with any of these:
Recipe
Padron Peppers
Padron peppers are a delicious tapa that you can literally prepare in about 10 minutes. They are great as a starter for Spanish or any Mediterranean main course dish.
Ingredients
- ½ lb. Padron peppers
- 4 tablespoon extra virgin olive oil
- Flaky salt to taste
Instructions
- Wash and pat dry the padron peppers. You want them to be dry when they hit the pan for better blistering.
- Heat the olive oil in a pan over a medium-high heat until it is hot but not smoking. If the oil begins to smoke, turn down the heat!
- Add the padron peppers in one layer. You might need to fry in batches depending on the size of your pan. Fry, stirring regularly for about 7 minutes or until the peppers are lightly charred and blistering in places.
- Season to taste with the flaky salt and pour it all onto a serving platter. Padron peppers are best served hot but I have been known to sneak a few, cold from the fridge.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 135Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 147mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 1g