Authentic Spanish Fried Spicy Green Peppers • Pimientos De Padrón

Padrón peppers, or Pimientos de Padrón, are these amazing little green peppers that come from Galicia in Spain. They usually have this sweet-tangy flavour, but here’s the fun part, every now, and then you’ll bite into a spicy one that’ll surprise you! Normally these little beauties are just quickly fried and served as a simple snack, which I’ve done before, but today we’re taking it up a notch with a rustic sauté that adds so much more flavour and texture.

I used chorizo in this version, but you can totally swap it out for bacon if that’s what you’ve got on hand. This is one of those delicious appetizers that’s a bit different from your usual fare, I absolutely love it as a snack, but it’s also perfect when you’re putting together a spread of different things to nibble on, you know? The combination of the slightly charred peppers with the smoky chorizo and aromatic garlic just works so well together.

There’s something so satisfying about hearing those peppers sizzle and pop in the pan while their skins blister and turn beautifully black. It’s rustic cooking at its finest, and the best part is how simple it is to make. So let’s get to this recipe, shall we?

Authentic Spanish Fried Spicy Green Peppers • Pimientos De Padrón Fritos

Servings: 4
Time: 25mins
Difficulty: Easy
Rating: ★★★★★
Print

I really enjoy this super quick just fry it up and make in a minute delicious snacks!

Ingredients

Padrón Peppers – 250g
Onion – 1
Garlic – 3 cloves
Chorizo – 5 slices
Olive Oil – A few drops
Pepper – A pinch
Coarse Salt – A pinch
White Wine Vinegar – To taste

Directions

Wash and clean the peppers, chop the onion and garlic, and cut the chorizo into pieces.
Start by sautéing the onion and garlic in a large frying pan with a drizzle of olive oil for a few minutes.

Then add the chorizo followed by the peppers, add a little more olive oil and a few pinches of coarse salt, and fry until the skin begins to crackle and turn black and the peppers are tender.
And that’s it, you can serve it as is with a pinch of salt or a drizzle of vinegar on top. Bon appétit!

Notes: The beauty of Padrón peppers is their unpredictability, most are mild, but about 1 in 10 will be surprisingly spicy, so warn your guests! Hehehehe

Don’t overcrowd the pan, the peppers need space to blister properly and get that gorgeous charred skin, keep moving it around.

If you can’t find chorizo, use bacon good quality bacon like I said, but Spanish or Portuguese chorizo works best.

Serve these immediately while they’re still hot and the skin is crispy, they’re at their absolute best right out of the pan.

A sprinkle of flaky sea salt right before serving adds that perfect finishing touch.

These pair beautifully with a cold beer or a crisp white wine, its the Spanish way!

Don’t skip the vinegar drizzle at the end, it cuts through the richness and brightens everything up.

This recipe for Authentic Spanish Fried Spicy Green Peppers • Pimientos De Padrón Fritos was originally created on BakeAfter.com. Esta receita de Refogado de Pimentos Padrón foi publicada em português no Iguaria.com.