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Padron peppers
A dish that does most of the work itself once the pan is hot. The technique is the fry. Do it patiently and the dish does the rest.
Total time
40 minutes
Serves
4
Difficulty
Easy
Origin
Spain, regional cocina
"A good meal soothes the soul as it regenerates the body.
"Frederick W. Hackwood
Season the Padron peppers early and let it rest. Salt needs time to move into the flesh, ten minutes is the minimum.
This dish travels. The technique is the recipe, the cast can shift. Cook it once by the book, then make it yours.
Ingredients
0%
🫒 1 tablespoon Olive Oil
• 500g Padron peppers
