How to cook padron peppers

Pimientos de Padrón: Roasted peppers with sea salt

When I first discovered the small green peppers in the supermarket, they immediately struck me as Spanish - because of their size, I couldn't really classify them at first. But then suddenly the memory of my last vacation came in Spain back. There was this delicious one there Tapas dish, where you could roll the "r" so wonderfully:Pimientos de Padrón.

The delicious fried peppers from Spain have landed in my shopping basket more than once since then. They are briefly fried in plenty of olive oil and then served with sea salt. The small dish is so quick and uncomplicated that you can prepare it as an appetizer for friends. There are also patatas bravas or other tapas specialties in proper style.

Preparation steps

Wash the roasted peppers thoroughly. Put the olive oil in a deep pan. The floor should be covered with oil at least 1 cm high. Heat the olive oil on a medium heat.
Put half of the roasted peppers in the hot pan. Sauté for about 2-3 minutes, turning regularly until the skin blisters all around.
Remove the roasted peppers from the pan with a slotted spoon. Drain on a plate lined with kitchen paper.
Do the same with the second half of the roasted peppers.
Arrange the peppers on a plate or in tapas bowls and sprinkle with sea salt. Serve warm.

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