:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/zuaGH720V6hQjx6Hc29X/a6c4d836aedfa8f47bdc4a65e97f84.jpg "Grilled Padrón Peppers")
Grilled Padrón Peppers
Padrón peppers, known as pimientos de Padrón, originate from Galicia, Spain. These small and slightly sweet peppers are generally mild, but one in every handful will be surprisingly spicy. They’re usually deep-fried, but grilling is a healthy and quick preparation that adds a smoky layer of flavor. Serve these tapas style as a prelude to grilled paella and sangría for the ultimate Spanish feast. What to buy: Padrón peppers are harvested in the summer months.
Ingredients
- 1⁄2 lb padrón peppers washed and thoroughly dried
- 1 tablespoon olive oil
- coarse sea salt such as fleur de sel or maldon
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Directions
Heat a grill pan or outdoor grill to high (about 450°F to 550°F). Meanwhile, place the peppers in a medium bowl, add the olive oil, and toss to coat; set aside.
When the grill is ready, place the peppers on the grill in a single layer, making sure they’re not touching. Grill uncovered, turning occasionally, until the peppers start to char and blister, about 6 to 8 minutes total.
Remove to a serving plate, season immediately with the sea salt, and serve.
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TASTElistGrilled Padrón Peppers
Padrón peppers, known as pimientos de Padrón, originate from Galicia, Spain. These small and slightly sweet peppers are generally mild, but one in every handful will be surprisingly spicy. They’re usually deep-fried, but grilling is a healthy and quick preparation that adds a smoky layer of flavor. Serve these tapas style as a prelude to grilled paella and sangría for the ultimate Spanish feast. What to buy: Padrón peppers are harvested in the summer months.
Heat a grill pan or outdoor grill to high (about 450°F to 550°F). Meanwhile, place the peppers in a medium bowl, add the olive oil, and toss to coat; set aside.
When the grill is ready, place the peppers on the grill in a single layer, making sure they’re not touching. Grill uncovered, turning occasionally, until the peppers start to char and blister, about 6 to 8 minutes total.
Remove to a serving plate, season immediately with the sea salt, and serve.
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