Pimientos de Padron

I’m all about simplification. Yes, I’m lazy, ergo I’m creative, and find ways to come up with better solutions to a problem X. And simplification is often key in life, I have found. Simple pleasures, simple processes, simple ingredients, simple life. The principle makes sense in many aspects of life (I can’t think of one where it doesn’t) – but is mostly relevant when it comes to food…

The equation really is that simple: great ingredient A + some really good extra virgin olive oil + maldon sea salt = perfection. Case in point: Pimientos de Padron. Honestly, where have you been all my life?

The day I happened upon these Pimientos de Padron was also the day a bird shat on my head… Basically, being shat on by a bird is the equivalent to winning the lottery in the life of a city dweller. On the other hand, I got lucky in terms of vegetables: I found these gorgeous pimientos in our local supermarket. Green, rather small, mild in taste. The cool – or, rather, hot – thing about Pimientos is, that they can be turned into a really great snack – tapas style – in no time. And they don’t need much else. Insert: olive oil and salt. The one thing that makes them even more exciting is that they’re like a real life russian roulette: about one in ten is really quite hot, while the other nine are mild. Bird-Poo Bingo in style, so to say.

Just loooook…. those lovely blisters!

In terms of salt, I highly recommend investing in a good one. Not to be overly fussy or a food snob. But a simple Maldon sea salt goes a long way. It intensifies the product’s taste and it’s a huge difference to conventional table salt.

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Pimientos de Padron

Ingredients:
500 g pimientos de padron
2 tbsp. rapeseed oil
1 tbsp. extra virgin olive oil
1 tsp. maldon sea salt

Directions:
Wash and pat dry the pimientos. Heat the rapeseed oil in a frying pan. Fry the pimientos from all sides until blistery and dark. Spread on a kitchen paper to soak up excess oil. If you want, season (for extra flavor) the fried pimientos with some good olive oil. Sprinkle with maldon sea salt. Serve hot.

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