Pan Roasted Padrón Peppers
I enjoy frequenting tapas restaurants for the chance to savour a diverse array of dishes. While some Spanish eateries in Singapore offer Padrón peppers, it was during my travels in Barcelona that I truly discovered and developed a liking for grilled Padrón peppers. These peppers are a staple on nearly every tapas menu in Barcelona. Cooked in olive oil until they achieve a delightful crispness on the outside, they are then lightly seasoned with sea salt. Originating from the Padrón region in north-west Spain, these charming green peppers possess a pleasantly mild level of spiciness.
If Padrón peppers are unavailable, you can easily substitute them with Japanese Shishito Peppers.
𝗣𝗔𝗡–𝗥𝗢𝗔𝗦𝗧𝗘𝗗 𝗣𝗔𝗗𝗥Ó𝗡 𝗣𝗘𝗣𝗣𝗘𝗥𝗦
300 g Padrón peppers
2 tablespoons olive oil
3-4 garlic cloves
Pinch of chilli flakes (optional)
Coarse sea salt, to taste
2 tablespoons extra virgin olive oil (optional)
METHOD
- Rinse the whole peppers (with the stalks) and drain them.
- Pat-dry with a clean kitchen towel.
- Heat oil in a heavy bottomed pan over high heat.
- Just when it just begins to smoke, add in the garlic cloves and peppers, and cook, stirring frequently until they start blistering and deflate. It will take about 2-3 minutes.
- Transfer to a serving plate and sprinkle with salt and chillies flakes (optional).
- This dish is even tastier if you drizzle a bit of extra virgin olive oil over it.
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