Pimientos de Padron

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Pimientos de Padron

Tertulia chef Seamus Mullen shares a quick recipe for crispy fried Spanish peppers, an authentic Spanish tapas dish.

Pimientos de Padron

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Ingredients

2 tablespoons olive oil
12 ounces Padron or shishito peppers
1 teaspoon coarse sea salt, preferably Maldon

Directions

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.

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