Introduction:

Pimientos de Padrón (Padrón Peppers) is a popular Spanish tapa made from small green peppers, fried in olive oil (aceite de oliva) and sprinkled with sea salt (sal marina). Mostly mild, around 1 in 10 peppers delivers a spicy surprise, as captured in the phrase "algunos pican" (some are spicy).

Originating from Padrón in Galicia, these peppers are now enjoyed across Spain, offering a unique, unpredictable element to the country’s tapas culture.

A Taste of History:

The history of Pimientos de Padrón dates back to the 16th century, when Franciscan monks brought pepper seeds from the Americas to Galicia. The region's mild climate, particularly around the town of Padrón, proved ideal for cultivating these peppers.

Traditionally harvested young, Padrón peppers have become a signature Galician product. Their status as a regional specialty was solidified with their Protected Designation of Origin (PDO) status, recognised by the European Union. This designation ensures that only peppers grown in the Padrón area under specific conditions can be labelled Pimientos de Padrón, protecting the authenticity and quality of this famous tapa.

The dish gained popularity throughout Spain as its simplicity and unpredictability - whether a pepper will be spicy or mild - captured the attention of diners. Over time, Pimientos de Padrón became a beloved part of Spain’s social dining culture and a key feature in tapas bars across the country.

Key Ingredients:

• 300g Padrón peppers (pimientos de Padrón)

• 2 tbsp olive oil (aceite de oliva)

• Sea salt (sal marina) to taste

Preparation Guide:

1. Prepare the peppers: Wash and dry the Padrón peppers thoroughly.

2. Fry the peppers: Heat olive oil in a large frying pan over medium-high heat. Add the peppers in a single layer and fry for about 3-4 minutes, stirring occasionally, until their skin blisters and browns.

3. Season: Drain the peppers on paper towels and sprinkle with sea salt while still warm.

4. Serve: Transfer to a serving plate and enjoy immediately. Best served hot with a glass of beer or wine.

Special Ingredients:

• Padrón Peppers: Around 1 in 10 peppers can be spicy. Shishito peppers are a good substitute. Outside of the EU a lot of peppers are incorrectly labelled "Padrón Peppers".

• Olive oil: High-quality Spanish olive oil enhances the richness of the dish.

• Sea salt: Coarse sea salt adds the perfect crunchy texture to balance the mild heat of the peppers.

Regional Differences:

• Galicia: The traditional preparation uses olive oil and sea salt, with the peppers often served with rustic Galician bread.

• Catalonia: Tapas bars may add a drizzle of balsamic vinegar or serve the peppers alongside fried aubergines and courgettes.

• Andalusia: Some variations include a pinch of smoked paprika (pimentón picante) to increase the heat and intensity of flavour.

Festival:

Pimientos de Padrón are especially celebrated during the Festa do Pemento de Padrón, held every August in the town of Padrón. This festival honours the peppers at the height of their harvest, offering the best and freshest produce of the season. Visitors can indulge in plates of blistered peppers and experience the thrill of wondering which will be the spicy one!