Pimientos Padrón con Sal Marina (Imprimir)

Sabrosos pimientos verdes de Padrón fritos hasta quedar ampollados y terminados con sal marina, con alguna sorpresa picante ocasional.

# Ingredientes:

→ Main Ingredients

01 - 225 g fresh Padrón peppers
02 - 1–2 tbsp Spanish extra virgin olive oil
03 - Flaky sea salt, to taste

# Instrucciones:

01 - Rinse and dry the Padrón peppers thoroughly. Do not remove stems.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering.
03 - Add peppers in a single layer. Cook for 3–5 minutes, turning occasionally, until blistered and slightly charred in spots.
04 - Transfer to a plate and immediately sprinkle generously with flaky sea salt.
05 - Serve hot as a tapa or side dish.

# Notas:

01 - About 1 in 10 Padrón peppers can be spicy—part of their charm!
02 - Best served immediately with a cold glass of Albariño or a light beer.
03 - Can substitute shishito peppers if Padróns are unavailable, though the flavor and heat profile will differ.

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