– Blistered Padron Peppers – Pimientos de Padrón Recipe –
Spain´s obsession with bell peppers (capsicum) began when Christopher Columbus brought back to Spain a selection of exotic new vegetables from the Americas. It was the Spaniards who first brought bell peppers to Europe, which then spread around to the rest of Europe, Africa and Asia. This tapas recipe of Pimientos de Padrón (Blistered Padron Peppers), is a recipe that comes from Galicia, in the North-Western part of Spain. It uses only the simplest of ingredients, which lets the bell peppers really shine and show their natural and tasty flavor. Watch the video below on how to easily make Pimientos de Padron. This dish is best served with Galicias most popular beer, Estrella Galicia. Salud!
Watch the Video Below on How to Make Blistered Padron Peppers – Pimientos de Padrón Recipe
Pimientos de Padrón
- 20 Pimientos de Padron
- 2 Cloves of Garlic
- 1 Tablespoon of Extra Virgin Spanish Olive Oil
- Sea Salt Flakes
Using a medium to large sized non-stick frying pan, turn on your stove top burner to a medium heat
Add a generous 1 tablespoon of extra virgin Spanish olive oil to the pan
Peel and cut your garlics in half
Once the oil gets hot add the garlic and stir
After about 1 minute add the bell peppers to the pan
Stir the bell peppers lightly between 7 to 8 minutes until they are all blistered
Transfer the bell peppers to a plate and sprinkle sea salt flakes on top
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