Padron peppers
- Anna Glover
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Serves 6 as a side
Easy
Prep: 2 mins
Cook: 5 mins - 8 mins
A star rating of 4.8 out of 5.32 ratingsRate
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Serve these padron peppers as a side dish or starter as part of a Spanish-inspired feast. They're simple to make, require little prep and take five minutes to cook
Dairy-free
Egg-free
Gluten-free
Healthy
Nut-free
Vegan
Vegetarian
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Anna's tips for the best padron peppers:
- I always make sure the frying pan is really hot before adding the peppers. This helps them blister and char quickly, giving them their signature smoky flavour while keeping the flesh tender.
- Don't be tempted to skimp on the flaky sea salt. Sprinkling it over the peppers while they're still hot is what makes this simple tapas dish so moreish.
- I like to serve these alongside other tapas favourites such as patatas bravas, olives and crusty bread. They're best eaten straight from the pan while still warm and slightly blistered.
Ingredients
Nutrition
Units:
MetricUS
- 1 tbsp olive oil
- 500g padron peppers
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Nutrition: Per serving
-
kcal38
-
fat2g
low
-
saturates0.3g
-
carbs3g
-
sugars3g
-
fibre2g
-
protein1g
-
salt0.21g
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Method
-
step 1
Heat the olive oil in a large frying pan over a high heat, or if using an air-fryer, heat to 205C for 3 mins. Fry the peppers, stirring frequently, for 5 mins until blistered and wilted. The peppers should be soft and slightly charred.
-
step 2
Transfer the peppers to a serving plate and season with some sea salt. Serve with dips or as part of a tapas spread, if you like.
Anna Glover
Anna Glover is Good Food and olive’s Head of Video. She is a food writer, recipe developer, and creative voice known for her approachable, stylish take on home cooking. With a passion for seasonal ingredients and effortless entertaining, she shares recipes, kitchen inspiration, and everyday moments that make cooking feel both achievable and exciting. See Anna's recipes.
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A star rating of 4.8 out of 5.32 ratings
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