Pimientos de Padron
Simple, tasty padron peppers are an easy Spanish tapas dish to make at home with this recipe from Tertulia chef Seamus Mullen. Sometimes sweet and sometimes spicy, these addictive peppers offer up a hint of the unexpected.
Photography: Rob Tannenbaum
Source: The Martha Stewart Show, April 2012
- 2 tablespoons olive oil
- 12 ounces Padron or shishito peppers
- 1 teaspoon coarse sea salt, preferably Maldon
Heat olive oil in a large cast-iron skillet until almost smoking. Add peppers and cook, stirring, until blistered, about 1 minute. Transfer to a paper-towel-lined plate to drain. Transfer to a serving bowl and sprinkle with salt; serve immediately.