Spanish
Pimientos de Padrón
Galician Padrón peppers blistered rapidly in olive oil until wrinkled and tender, then showered with flaky salt and rushed hot to the table by the stem.
4 servings · 8 minutes prep · 10 minutes cook
Ingredients
Peppers
- 1 pound Padrón peppers, stems intact, rinsed and dried exceptionally well
For Blistering and Finishing
- 1/4 cup olive oil, enough to film the skillet generously
- 1 teaspoon flaky sea salt, plus more only after tasting
Directions
Dry and Heat
- Spread the Padrón peppers on a clean towel and rub them completely dry, including around the stems. Divide them into two batches so they will fit the skillet in one loose layer.
- Heat a heavy 12-inch skillet over medium-high heat for 2 minutes. Add half the olive oil; it should shimmer immediately without smoking heavily.
Blister in Batches
- Add the first batch of peppers carefully and cover with a splatter screen if needed. Cook for 2 to 4 minutes, turning often, until blistered on several sides, wrinkled, and tender but not burned through.
- Transfer to a platter, return the skillet to full heat, and repeat with the remaining oil and peppers. If black smoke develops, lower the heat briefly before continuing.
Salt and Rush to the Table
- While the peppers are still glossy with hot oil, scatter over the flaky sea salt and toss once on the platter. Serve hot, holding each pepper by its stem and leaving the stem uneaten.
