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Grilled Padrón Peppers Recipe

Grilled Padrón Peppers
Difficulty: Easy | Total Time: | Makes: 4 servings

Padrón peppers, known as pimientos de Padrón, originate from Galicia, Spain. These small and slightly sweet peppers are generally mild, but one in every handful will be surprisingly spicy. They’re usually deep-fried, but grilling is a healthy and quick preparation that adds a smoky layer of flavor. Serve these tapas style as a prelude to grilled paella and sangría for the ultimate Spanish feast.

What to buy: Padrón peppers are harvested in the summer months. Look for them in gourmet grocery stores or farmers’ markets, or order them online.

Sprinkling coarse sea salt over the grilled peppers gives a nice crunch and burst of flavor. We like fleur de sel or Maldon salt. Both can be found at gourmet grocery stores.

This recipe was featured as one of our Fast and Easy Grilled Vegetable Sides.

INGREDIENTS
  • 1/2 pound Padrón peppers, washed and thoroughly dried
  • 1 tablespoon olive oil
  • Coarse sea salt, such as fleur de sel or Maldon
INSTRUCTIONS
  1. Heat a grill pan or outdoor grill to high (about 450°F to 550°F). Meanwhile, place the peppers in a medium bowl, add the olive oil, and toss to coat; set aside.
  2. When the grill is ready, place the peppers on the grill in a single layer, making sure they’re not touching. Grill uncovered, turning occasionally, until the peppers start to char and blister, about 6 to 8 minutes total.
  3. Remove to a serving plate, season immediately with the sea salt, and serve.
    Write a review | 8 Reviews
  • Grilled Padrón Peppers Recipe
    5

    Due to professional commitments, I spend 2 weeks a month in Spain and this is exactly how the Galicians have been preparing their Padrón Peppers for centuries. They are also, a very popular Tapa all over the Iberian peninsula. I enjoy having them and this is exactly how I do it too.

  • Grilled Padrón Peppers Recipe
    5

    kick it up a notch with cherry tomatoes and prosciutto http://www.foodtwit.com/?p=393 (sorry originally posted it on shishito, but this is where this link belongs...) The calvin trillian article on them is awesome as well.

  • Grilled Padrón Peppers Recipe
    5

    I have been growing these wonderful peppers in my backyard for several years. The key is to pick them small. If they get as big as a jalapeno they are more likely to be very hot. They are a simple and delicious tapa.

  • Grilled Padrón Peppers Recipe
    5

    Thanks for the great suggestion, Deborah! For this season's crop of Padrón peppers, we'd say that about 1 in 8 has a "kick" to it. Grilled or sautéed, it's a taste to remember.

  • Grilled Padrón Peppers Recipe
    5

    Towards the end of season or after a hot summer these peppers can be really hot. I like hot peppers so no problem. You might need a pepper taster nearby.

  • Grilled Padrón Peppers Recipe
    5

    You need a "recipe" for this? Stay tuned, how to prepare a glass of water net week.

  • Thank you for pointing that out Guy. The erroneous info has been removed from the recipe.

    Deborah from CHOW

  • Galicia is an autonomous region of Spain, not a medieval town. The recipe looks good. Guy, Extremadura, Spain

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