1/2 poundPadrón peppers, washed and thoroughly dried
1 tablespoonolive oil
Coarse sea salt, such as fleur de sel or Maldon
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.
1Heat 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.
2When 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.
3Remove to a serving plate, season immediately with the sea salt, and serve.