Savor the Flavor of Spain: Grilled Padrón Peppers
A Taste of Galicia
Hailing from the picturesque region of Galicia, Spain, Padrón peppers, also known as pimientos de Padrón, are a culinary delight. These small, sweet peppers are a staple in Spanish cuisine, and their mild flavor, combined with an occasional surprise of heat, makes them a fascinating addition to any meal.
The Perfect Preparation
While deep-frying is a popular way to prepare Padrón peppers, grilling brings out a smoky depth of flavor that complements their natural sweetness. This quick and healthy method is perfect for a summer evening gathering. Serve them as a tapas-style appetizer, accompanied by grilled paella and sangría, for an unforgettable Spanish-inspired feast.
Where to Find Them
Padrón peppers are typically harvested during the summer months. Look for them at gourmet grocery stores, farmers’ markets, or online retailers. When selecting, choose peppers that are firm and have no signs of bruising.
Elevate the Flavor
A sprinkle of coarse sea salt adds a delightful crunch and burst of flavor to the grilled peppers. Opt for fleur de sel or Maldon salt, both of which can be found at gourmet grocery stores. This simple yet effective seasoning brings out the natural sweetness of the peppers.
Recipe Highlights
- Yield: 4 servings
- Difficulty: Easy
- Total Time: 15 minutes
Ingredients:
- 1/2 pound Padrón peppers, washed and thoroughly dried
- 1 tablespoon olive oil
- Coarse sea salt, such as fleur de sel or Maldon
Grilling to Perfection
Heat a grill pan or outdoor grill to high (about 450°F to 550°F). In a medium bowl, toss the peppers with olive oil to coat. Once the grill is ready, arrange the peppers in a single layer, ensuring they don’t touch. Grill uncovered, turning occasionally, until the peppers start to char and blister, about 6 to 8 minutes total. Remove to a serving plate, season with sea salt, and serve immediately.
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