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Padróns

Padróns

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Padróns!   The first time I encountered this mysterious little green pepper was at the farmer’s market.  Intrigued by their high price tag, I asked the farmer to tell me more.  He proceeds to explain how the pepper was Spanish and known as Pimientos de Padron.  He went on to say that the peppers are normally sweet and very mild;  but, that in every batch there would be a spicy one.  I picked up a basket of these Padróns took them home and had fun!  Literally, it was a game of who would get the spicy one.

Padrons

Every year we eagerly await for the season to arrive, and then we keep a steady supply in our house.  They make a great little nibble to have on hand while cooking dinner.  Just gently saute in olive oil, and season with some coarse salt such as Maldon salt which is a great finishing salt.  Sometimes I like to sprinkle a little spicy pepper to really spice things up.  The padrons are fun to serve at a dinner party to watch as your guests wonder who will get that spice bomb.  As well, Kids love eating them purely because they keep wondering who will get the spicy pepper.

If you see these gems in your market, take advantage, not only are they delicious but they are fun to eat.

Do you have a favorite recipe using Padrons?  We’d love to hear all about it.  

 

Padrons

 

Recipe:  Padrons

*makes a noshy snack for 2 – 4 people

Ingredients:

a basket of padrons, washed and dried
olive oil
maldon salt

How To:

In a large frying pan, gently heat a drizzle of olive oil over medium heat.

Add the padrons and cook until the skin blisters and they slightly turn a little brown.

Remove from the heat.

Put into a serving dish.

Sprinkle with Maldon salt.

Serve.

Eat.

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Pepin

Monday 14th of April 2014

Los Pimientos de Padrón, come forma cita of Padrón in Galicia just bellow Santiago de Compostela. They have de origin denomination register, that means you can distinguish the geniouns from imitations here in Spain. The price tag is always from the original but the test, texture and the binary spicy ness is not there. Now a day they grow them everywhere but nothing to the with the originals, we even import them from Moroccan . They say the secret is the soil and the climate.

Friends go to a tapas bar. Order a plate of pardon and beer, eat and drink and the one he gets a spicy one pays for the round. They can not hide the reddish face and blowing although they try to avoid it.

chinmayie @ love food eat

Wednesday 5th of October 2011

I am so happy to come across one more AMAZING blog through B&W Wednesday! Love your photography and style! Thank you for inspiration :)

Y

Monday 3rd of October 2011

Love what you did with these peppers! They aren't so easy to get here unfortunately, but the next time I get hold of some, I know exactly how I'll be using them :)

Joan Nova

Thursday 22nd of September 2011

I've only eaten them flash-fried and salted but that pizza has me drooling...big time!

Brian @ A Thought For Food

Wednesday 21st of September 2011

Oh yes, I sure am a fan of this beautiful creation! Lovely pictures!!!