In the realm of Spanish cuisine, few dishes embody the spirit of communal dining and regional pride like Padrón peppers. These small, vibrant green peppers hail from the town of Padrón in Galicia, northwest Spain. What´s more, they have captivated food lovers worldwide with their unique flavour profile.
Therefore, let’s dive into the background, tradition, and simple preparation of Padrón peppers that you can enjoy at home.
The history and tradition of Padrón peppers
Padrón peppers, or “Pementos de Padrón” in Galician, are named after the town of Padrón in the province of A Coruña, Galicia. Furthermore, these peppers were introduced to the region in the 16th century, likely brought by Spanish monks who travelled from the Americas. Moreover, over time, the peppers adapted to the local climate and soil conditions, developing the distinctive characteristics we know today.
One of the most intriguing aspects of Padrón peppers is their unpredictable spiciness. While most peppers are mild and slightly sweet, about one in ten packs a fiery punch, making eating them a delightful game of Russian roulette. Moreover, this element of surprise has contributed to their popularity in tapas bars across Spain, where they are often enjoyed with a cold beer or a glass of wine.
Traditionally, Padrón peppers are harvested from May to October, with the peak season in the summer months. The peppers are picked while still small and green, which enhances their flavour and texture. Today, they are celebrated in the annual “Festa do Pemento de Herbón,” a festival held in Padrón that honours these beloved peppers and the region’s agricultural heritage.
Serving and pairing
Padrón peppers are typically served as a tapa, a small dish perfect for sharing with friends and family. Their mild flavour and tender texture make them a versatile addition to any meal. They pair beautifully with cured meats, cheeses, and crusty bread. A sprinkle of coarse sea salt and a drizzle of olive oil elevate the peppers, making them a simple yet delicious treat.
Recipe: Making Padrón peppers at home
Preparing Padrón peppers at home is quick and easy, requiring minimal ingredients and effort. Here’s a simple recipe to bring a taste of Galicia to your table:
Ingredients
- 250 grams of fresh Padrón peppers
- 2 tablespoons of extra virgin olive oil
- Coarse sea salt to taste
- Sliced garlic (optional)
Method
- Clean the peppers: Rinse the Padrón peppers under cold water and pat them dry with a kitchen towel.
- Heat the pan: In a large skillet or frying pan, heat the olive oil over medium-high heat. Ensure the oil is hot but not smoking.
- Cook the peppers: Add the Padrón peppers and garlic to the pan in a single layer, ensuring they have enough space to cook evenly. Sauté the peppers for 5-7 minutes, occasionally stirring, until they are blistered and slightly charred on the outside.
- Season: Remove the peppers from the heat and transfer them to a serving dish. Sprinkle generously with coarse sea salt while the peppers are still hot.
- Serve: Serve the Padrón peppers immediately, either as a tapa or a side dish. Enjoy the anticipation of discovering which peppers will be mild and which will deliver a spicy kick.
BBQ Padrón peppers
As an alternative, you may wish to cook the peppers on the BBQ. The ingredients are the same, but with the addition of some vinegar and a little water. And for the method, simply add the peppers directly to the BBQ and cook until blistered and slightly charred. Remove them from the grill to a serving dish. Then, add some extra virgin olive oil and course sea salt and optional minced garlic. And now, the alternative option is to add a little white wine vinegar and water. Leave for a few minutes for the flavours to fuse, then enjoy as we did last night!
Padrón peppers are a delightful example of Spain’s rich culinary tradition. They showcase the country’s love for simple, flavourful ingredients and communal dining experiences. Whether enjoyed in a bustling tapas bar or a quiet dinner at home, these peppers offer a fun and flavourful way to explore Spanish cuisine.