Pimientos de Padrón
Bocadillos • España
Acerca de Pimientos de Padrón
Galician small green peppers blistered in oil and salt
How to Make Pimientos de Padrón (Traditional & Healthy Version)
Pimientos de Padrón are a beloved Spanish snack hailing from the lush region of Galicia in northwest Spain. These small green peppers, famous for their mild and occasionally spicy flavor, are an essential tapa in Spanish gastronomy. Their vibrant green color, tender texture, and characteristic blistered skin make them instantly recognizable on any tapas menu. Traditionally, Pimientos de Padrón are simply pan-fried in olive oil and sprinkled with flaky sea salt, allowing their natural flavors to shine. The fun of eating them comes from the fact that most peppers are mild, but every handful may contain a fiery surprise, adding an element of excitement to the experience. Enjoyed across Spain as a snack, appetizer, or even a light lunch, Pimientos de Padrón are both healthy and satisfying. They bring together the best of Spanish cuisine: simplicity, bold flavor, and a focus on high-quality ingredients. The dish is naturally vegan and vegetarian, making it accessible to a wide range of dietary preferences. Whether served alongside other tapas or enjoyed on their own, Pimientos de Padrón represent the convivial spirit of Spanish dining and are perfect for sharing with friends and family.
Ingredientes(para 1 small plate (about 80g cooked peppers per person))
- 200g Pimientos de Padrón peppers (fresh, Galician variety if available)
- 1 tablespoon Extra virgin olive oil (Spanish Arbequina preferred)
- 1/2 teaspoon Flaky sea salt (Sal en escamas)
- 2 wedges Fresh lemon wedges (optional for serving) - opcional
- a pinch Smoked paprika (Pimentón de la Vera, optional for garnish) - opcional
- 1 small Garlic clove (lightly crushed, optional for aroma) - opcional
- to taste Black pepper (freshly ground, optional) - opcional
Instrucciones
- 1
Rinse the Pimientos de Padrón under cold water and pat dry thoroughly with a clean kitchen towel.
3 minutes
Dry peppers blister better and reduce oil splatter.
- 2
Heat the extra virgin olive oil in a large, heavy skillet or frying pan over medium-high heat.
2 minutes
Ensure the oil is hot but not smoking before adding peppers.
- 3
Optionally add the lightly crushed garlic clove to the oil for extra aroma, then toss in the dry peppers.
1 minute
Remove garlic before serving if you prefer a milder garlic flavor.
- 4
Sauté the peppers in a single layer, stirring or shaking the pan frequently until their skins blister and char lightly in spots, about 8-10 minutes.
10 minutes
Don’t overcrowd the pan; blister in batches if necessary.
Por qué este platillo es saludable
This healthy Spanish recipe is prepared with minimal oil and salt, allowing the natural nutrients of the peppers to shine through. The use of extra virgin olive oil adds beneficial fats without excess calories. Because it’s veggie-based, Pimientos de Padrón are low in carbs and high in fiber, making them ideal for weight management, cholesterol balance, and blood sugar control. With no animal products, it’s a clean, plant-forward snack that fits into most healthy eating patterns.
Pimientos de Padrón are low in calories and fat, making them an excellent choice for mindful eating. Each serving is rich in dietary fiber, vitamin C, and antioxidants, which support immune health and help combat inflammation. Olive oil provides heart-healthy monounsaturated fats, while the peppers themselves are naturally cholesterol-free. This dish is also a source of potassium and vitamin A, essential for maintaining good vision and cardiovascular health. The simple, plant-based ingredients make it suitable for vegan and vegetarian diets.
Consejos
- 💡Tip 1: Select small, firm peppers for the best texture and flavor.
- 💡Tip 2: Use high-quality extra virgin olive oil for authentic Spanish taste.
- 💡Tip 3: Don’t cover the pan while cooking; steam prevents blistering.
Conservación y servicio
Store leftover cooked peppers in an airtight container in the refrigerator for up to 2 days. Reheat in a hot pan for a few minutes to restore texture before serving. Uncooked peppers keep refrigerated in a paper bag for up to 1 week.
Mejor momento para servir: Breakfast or Lunch
Información nutricional
| Nutriente | Por 100 g |
|---|---|
| Energía | 60.0 kcal |
| Proteínas | 2.0 g |
| Carbohidratos | 5.0 g |
| Grasas totales | 4.0 g |
| Fibra | 2.0 g |
