Pimientos de Padrón
The Galician tapa that's half tapa, half lottery — small green peppers blistered hard in olive oil and showered with flaky salt, where roughly one in ten bites back.
Ingredients
- Padrón peppers300 g
- extra-virgin olive oil3 tbsp
- flaky sea saltto finish
Steps
Rinse and dry the peppers.
Rinse the peppers and dry them thoroughly on a towel. Any water left on the skins will spit dangerously in hot oil.
Heat the olive oil.
Heat the olive oil in a wide skillet over medium-high heat until it shimmers and just begins to smoke.
Add peppers and blister.
Add the peppers in a single layer and let them sit undisturbed for 1 minute to blister on one side.
Cook and blister the peppers.
Toss the pan and continue cooking, shaking occasionally, until the skins are blistered all over and the peppers have collapsed slightly, 3–4 minutes more.
Serve with flaky salt.
Tip onto a warm plate, shower generously with flaky salt, and eat immediately with your fingers, holding by the stem.
Nutrition, per serving. 115 calories. Protein 1.5 grams, 5 percent. Carbs 6 grams, 19 percent. Fat 10.5 grams, 76 percent. Fiber 2 grams, sugar 3 grams, saturated fat 1.5 grams, sodium 150 milligrams. Estimated from ingredients.
