Something Fun With Pimientos de Padrón!!!



From the famous Spanish “Pimientos de Padrón” here’s another delicious option to try especially while Padrón Peppers are in season. A little fresh bread, pick one of your favorite cheeses, sundried tomatoes and of course “Pimientos de Padrón”.

“Padrón peppers are small green peppers 2-4 inches (5-10 cm) long, traditionally grown in Padrón, Galicia (northwest Spain). They are bright green to yellow-green in color, with an intense flavor. They are in season from May through September, and it seems that the peppers that ripen later in the harvest are more likely to be hot. The Spanish enjoy eating the Padrón peppers as a tapa, simply fried in olive oil and sprinkled with salt.

The region of Galicia is well known for its lush green landscape, mild temperatures and high rainfall. The area’s fertile soil and cool weather are the ideal growing conditions for the Padrón peppers. Named after the village of Padrón, Galicia, which is located just 22 km from Santiago de Compostela.

The Padrón peppers were brought back to Spain from South America, where legend has it they were grown for their aphrodisiac properties. In the 16th century Spanish monks began growing the peppers inside the walls of their monastery in the village of Herbón and became very popular locally.” – Spanish Food – Lisa & Tony Sierra.

ABOUT.COM SPANISH FOOD RECIPE: Tiny Padrón Peppers from Galicia are fried and sprinkled with coarse salt. A simple and easy tapas recipe that is popular all over Spain with tourists and locals alike.

Cook Time: 10 minutes

Total Time: 10 minutes

Yield: 4 Servings as Appetizer


  • 2/3 – 1 lb (300-500 grams) fresh padrón Peppers
  • 2 cups (1/2 liter) virgin olive oil
  • coarse salt


Rinse the peppers under cold water and dry thoroughly. Leave the stems on the peppers.

Pour about 2 cups of olive oil into a 10-inch frying pan and heat on medium. When the oil is hot, place some of the whole peppers into the pan and fry for 2-3 minutes, making sure to cook on both sides. Continue to fry the peppers in batches and drain on paper towels.

Sprinkle fried peppers with coarse salt and serve warm.

Thank you to Lisa & Tony Sierra – Spanish Food for your website post:

For More information about Lisa & Tony Sierra please visit:

This entry was posted in Buen Provecho - Bo Proveito!, Galician Tapa Treasures, Gastro Galicia, Treasures of Galicia and tagged , , , , , , , , , . Bookmark the permalink.

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