Spain·Galicia·Padrón (A Coruña)
Pimientos de Padrón
Padrón peppers
Small green peppers fried in olive oil and sprinkled with coarse salt: some are hot, some are not.
- Preparation
- 5 min
- Cooking
- 6 min
- Total time
- 11 min
- Difficulty
- Easy
- Servings
- 4
Resting: 0 min
Ingredients
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Preparation
Tips
- Dry the peppers well before frying and use a lid or splatter guard: they spit a lot.
- Salt goes on at the end, once they are out of the pan, so they do not soften.
- Fry only a few at a time in a single layer: if crowded they steam instead of frying.
Variations
- In the town of Padrón itself the stems are usually removed before frying; elsewhere they are left on so you can pick them up with your fingers.
- Some people griddle them with a little oil instead of frying.
Story of the recipe
Pimientos de Padrón: where it comes from.
Padrón peppers come from the municipality of Padrón, in the province of A Coruña. According to the story, they were brought from the Americas by Franciscan missionaries, who planted them in Herbón, where they adapted to the climate and became smaller. The name «pemento de Herbón» has had protected designation of origin status since 2010.
They are famous for the Galician saying «Os pementos de Padrón, uns pican e outros non» (some are hot, some are not): you cannot tell by looking which one is hot. They are harvested mainly in May and June, when small, and are produced until October.
Sources
By RecetarioMundo.