Pimentos De Padron Tapas Recipes
PIMENTOS DE PADRON TAPAS
I grew up eating these lovely Padron peppers on the beach in Galicia, Spain as a child. Be careful, some are sweet, but some are hot - won't stop me from eating this savory dish. Good for a tapas party. Padron peppers can be found in the New York area at the Union Square market, from Lani's Farm or a good substitution would be Shishito peppers at an Asian market.
Provided by Karina A
Categories Peppers
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Wash and dry peppers.
- Heat olive oil over medium-high heat in a skillet.
- Fry and stir peppers well, for about 3 minutes, until they blister and burst.
- Remove peppers from oil and dry on paper towel covered plate.
- Sprinkle with a generous amount of sea salt and garlic and enjoy!
- Traditionally, it is not served with garlic, but it gives it an extra kick that I enjoy.
- I have also drizzled a little bit of really good quality balsamic vinegar or red pepper flakes on the peppers as well, for a zesty flavor.
Nutrition Facts : Calories 358.8, Fat 28, SaturatedFat 4.1, Sodium 18.5, Carbohydrate 27.9, Fiber 10.1, Sugar 14.3, Protein 5.2
PADRON PEPPERS
Serve these padron peppers as a side dish or starter in a Spanish feast. They're super-simple to make, requiring little prep and just five minutes of cooking
Provided by Anna Glover
Categories Side dish, Starter
Time 5m
Yield Serves 6 as a side
Number Of Ingredients 2
Steps:
- Heat the olive oil in a large frying pan over a high heat. Fry the peppers, stirring frequently, for 5 mins until blistered and wilted. The peppers should be soft and slightly charred.
- Transfer the peppers to a serving plate and season with some sea salt. Serve with dips or as part of a tapas spread.
Nutrition Facts : Calories 38 calories, Fat 2 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.21 milligram of sodium
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