Pimientos de Padrón (Padron Peppers)

Pimientos de Padron

Looking for something different to get your next gatherings off to a great start? The darling of many fancy restaurants, Pimientos de Padrón (or Padron peppers) are plump little Spanish chillies grown near Queensland’s Sunshine Coast and they’re the easiest things in the world to prepare (they’re the ones pictured at the top of the small plate). They are traditionally served as a tapa in Spanish wine bars and make the most moreish snack. Mostly quite mild, one in every five or so packs a real punch, so it’s chilli roulette! You can pay $20 or so for 6 neatly arranged on a plate in a fancy restaurant, or buy them by the kilo like I do and make them the star of your next party! Grower, Richard Mohan, also cultivates an increasing number of other varieties from around the world that can be prepared in the same way, including Japanese shisito, Greek stavros, and Italian friariello di Napoli. Try serving them with a Palominos de Pasto (a traditional Spanish wine style half-way between a typical palomino white wine and a Fino Sherry, that you’ll be hearing a lot more about soon), such as El Muelle from Bodegas Luis Perez. Order your peppers from Richard’s website.

Serves lots of people

Ingredients
  • Extra virgin olive oil, for pan-frying
  • Pimientos de Padrón (Padrón peppers)
  • Salt flakes, to taste
Method
  1. Heat a large frying pan over high heat.
  2. Add a generous drizzle of oil.
  3. Add peppers (no more than a single layer) and toss to coat in the oil.
  4. Cook over high heat for a few minutes, until they start to char in spots and wilt a little.
  5. Salt generously, transfer to a serving platter and pass around.
  6. Repeat with more oil, pimientos de padrón and salt.

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