if you’ve ever wandered through the treets of Spain and stopped at a tapas bar, chances are you’ve seen a plate of blistered Padrón peppers-or as they’re known locally, Pimientos de Padrón. These small, vibrant green peppers are one of the easiest and most delicious Spanish tapas to make at home, requiring just three ingredients and about five minutes of your time. Here is a super easy Padrón Peppers Recipe for you to try!
What Are Padrón Peppers? (Pimientos de Padrón)
Padrón peppers originate from the municipality of Padrón in Galicia, in the north of Spain.
Traditionally grown by monks in the 16th century, they’ve become a staple of Spanish cuisine, especially in tapas culture.
Most of the time, they’re mild and slightly sweet, but about 1 in 10 packs a spicy surprise, making eating them a bit like playing culinary roulette.
They are served as part of other tapas or as an appetizer and If you have never tried them I highly recommend!!
Padrón Peppers vs. Shishito Peppers
A common question when making this dish is whether you can substitute Padrón peppers with Shishito peppers-and the short answer is yes.
While Padrón peppers come from Galicia in northern Spain and Shishitos originate from Japan, they share a similar small, green appearance.
However, Padróns have a slightly nuttier flavor and a thicker skin, and about 1 in 10 can be quite spicy. Shishito peppers, on the other hand, are usually milder with a subtle sweetness and thinner skin, making them a bit more delicate.
If you can’t find Padrón Pepppers, Shishitos are a good substitute.
What you will need
Padrón peppers. You can find this type of peppers in many supermarkets depending on the season (spring and summer). Alternatively you can use shishito peppers as they are very similar.
Olive Oil. Good quality olive oil is key to this recipe, but other oil work too.
Flaky salt. Flaky salt is the best as it will stick better to the peppers, but regular salt will do if you don’t have it.
How To Cook Padron Peppers – Step By Step Recipe
Heat up some olive oil in a pan, add the padrón peppers, place them so they don’t overlap.
Cook for 1 minute then continue to stir until they become soft and browned, about 5 minutes.
Plate and sprinkle with flaky salt. Enjoy!
Storing Cooked Padron Peppers
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat quickly in a pan or enjoy them cold in a salad or sandwich.
What to Serve with Padrón Peppers
Padrón peppers are often served alongside other small plates in a tapas spread. Here are some ideas that pair perfectly:
Pan con tomate – Toasted bread rubbed with ripe tomatoes and garlic, drizzled with olive oil.
Gazpacho – A chilled tomato-based soup from Andalusia, refreshing and flavorful. Or try a beetroot gazpacho for a change!
Marinated olives – A classic tapas must-have.
Patatas bravas – Fried potatoes with spicy tomato sauce
Almendras fritas – Fried almonds with rosemary and salt.
Alternative Cooking Methods
Looking to change things up? Try these variations:
Air Fryer Padrón Peppers – Toss in olive oil and cook at 200°C/390°F for 8 minutes, shaking halfway.
Grilled Padrón Peppers – Thread onto skewers and grill until blistered.
Oven-Roasted – Spread on a baking sheet with olive oil, roast at 220°C/430°F for 10-12 minutes.
These methods work great if you’re prepping a big batch for guests!
FAQs: Padrón Peppers Recipe
Are Padrón peppers spicy?
Most of them are mild, but about 1 in 10 can be surprisingly spicy. It’s part of the fun!
Can I use shishito peppers instead?
Yes! Shishito peppers are a great substitute. They’re a bit sweeter and less spicy, but work beautifully in this recipe.
What is the best way to cook Padrón peppers?
Pan-frying is the traditional and best way for that signature blistered look and flavor, but they can also be roasted, grilled, or made in the air fryer!
Are Padrón peppers healthy?
Yes! They’re low in calories, high in antioxidants, and naturally vegan.
Where can I buy Padrón peppers?
Look for them at larger supermarkets in spring and summer, or at farmers markets and specialty stores. When out of season, shishitos are usually easier to find.
DID YOU MAKE THIS RECIPE?
Please let me know how it turned out! Leave a comment below, give it a rating or share your recreation on Instagram and tag me at @recipesandplaces or use the hashtag #recipesandplaces
I love to see recreations and share them!
Padrón Peppers | Spanish Tapas
Equipment
- 1 Pan
Ingredients
- 250 g padron peppers
- 1 tbsp olive oil
- a pinch of flaky salt
Instructions
- Heat up some olive oil in a pan, add the padron peppers, place them so they don’t overlap.
- Cook for 1 minute then continue to stir until they become soft and browned, about 5 minutes.
- Plate and sprinkle with flaky salt. Enjoy!
