Warning: These are highly addictive. And every so often you get a really hot and spicy one.
Which definitely adds to their appeal.
Pimientos de Padrón
adapted from a recipe in Saveur magazine
¼ cup extra-virgin olive oil
½ pound washed and dried pimientos de Padrón
salt - I use sea salt
1. Heat 1/4 cup extra-virgin olive oil in a large skillet over medium heat.
2. Add 1/2 pound washed, thoroughly dried pimientos de Padrón and fry, turning often, until soft and beginning to brown around the edges, 15–20 minutes. Transfer peppers to a bowl and generously season with salt.
Serves 6 - You've got to be kidding! I would say this amount serves only 3-4. Or only 2 pimientos de Padrón addicts like me. Pin It
13 comments:
Very good blog.
This sounds just my sort of thing, another addict about to join the ranks I think. Diane
Sounds divine! Wonder if I can find these in Paris...
I never heard of that name but the peppers look familiar. They might have another name in "mexican".
I had these in San Francisco and they were amazing! And I don't even like peppers. Like Camille, would love to find them in Paris..I guess it's your proximity to Spain~lucky you!
They totally look like chiles Jalapenos. In "Mexican" everything everything have a different name. In Spanish from Mexico or in Mexico we have chiles jalapenos but dried and smoked they are call Chipotle.
Are this chiles hot? or they are like mild like pimientos from Spain? They look really good though.
bebedores
Merci!
Diane
Went to the store yesterday to get some more and they are out! Going through serious withdrawal here...
camille
It seems like there must be a Spanish épicerie somewhere? Let David know if you ever find them.
Our store has already run out and I'm hoping beyond hope that they get more in soon.
Nadege
I never saw them in the States. Maybe they're available at tapas restaurants? If you see them on a menu you could ask where they get them.
David
When we were in Barcelona in May we polished off a couple plates of them at a little tapas dive. Absolutely love them!
I'm still shocked that our little local G20 had them. But now they've run out. zut
Luis
They are mild, but every so often you get a hot one. I've never seen them used in Mexican cuisine.
I believe they are native to Galicia.
Wow, those looks spicy..agree, a bit like Mexican jalapeños (also addictive)& would be really good to serve as an apero..with lots & lots of Rosè...I'll have to do some searching for them in our parts..
Also love your header photo; sharp colors, just beautiful, xx
http://www.ehow.com/how_4901178_grow-peppers-anaheim-serrano-chili.html
Also Google jalapeno peppers.
You can buy seeds of Padron peppers. I would think they are very easy to grow.
Have you read this blog yet?
http://kitchen-notebook.blogspot.com/
It is lovely.
Tuula
They aren't spicy, surprisingly. Except every so often!
Glad you like the header photo. It was taken in Mougins.
Nadege
If only I didn't have such terrible luck growing things! But I might be tempted to give them a try.
Yes, I know Lucy. She's an amazing writer and photographer.
We met a couple of years ago and she's wonderful. I wish we lived closer to each other.
They always had big platters of them at the bar where we played golf in Andorra.... But I never tried them. I wanted to, but, my luck I would always get the hot one, and I don't do hot LOL
katie
You are missing out! They are SO delicious! Next time you see them, you must try.
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