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

1. Rinse the whole peppers (with the stalks) and drain them.
2. Pat-dry with a clean kitchen towel.
3. Heat oil in a heavy bottomed pan over high heat.
4. 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.
5. Transfer to a serving plate and sprinkle with salt and chillies flakes (optional).
6. This dish is even tastier if you drizzle a bit of extra virgin olive oil over it.

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