- Servings: 2
These Spanish sweet and small peppers are so good and so simple to prepare. They are mild in flavour but it is said that one in ten or more could be hot. I have been cooking them for quite sometime but, So far, I have not encountered any hot one. The first time I saw these peppers in a Spanish market, I thought they were hot chili peppers!
They are part of the Spanish tapas! They originate from the locality of Padron, in Galicia. They are non-calorific and full of vitamins, calcium and iron.
You can find them now in most U.K. Supermarkets. I even saw them in a supermarket in Germany!
They are usually shallow fried, whole, in olive oil, with some salt and pepper. But you can also grill them like I do in this recipe.
- About 150 g or 1 pack of Padron Peppers, washed and left whole
- 2 or 3 tbsp of olive oil
- 1 tsp of garlic powder
- Salt & white pepper, to taste
Toss the peppers with olive oil, garlic powder, white pepper and salt. Place them in an oven proof dish, well spread, under a hot grill. When their skin has started to blister and has coloured, turn them over to obtain the same result. They are now ready to serve.
If you prefer to shallow fry them then heat the olive oil in a pan at high heat, add the peppers that have been mixed with the seasonings and cook until the skin starts to blister and colour.
NB: The best way of eating them is biting into them by holding them by the stem. Therefore, keep the stems on!