06 Jan Pimientos de Padron, a very hot surprise!
You can tell I am truely missing Spanish foods. I am enjoying my Ortiz anchovies, baking Basque cheesecakes and will probably do a paella next week. Earlier this week, I went to the market and found these babies!! I recognised the word pimientos and Padron that’s how I knew it was a Spanish pepper. We had lots of fried peppers in tapas restaurants, they were exactly these one but half the size, fried in olive oil and just a sprinkle of salt before serving. Please note, they were never hot!
Despite a really high price tag $40/kg and only one grocer sold them, I just had to pick up some and try. Without questioning them and knowing how easy it is to make, I started cooking away.
250g Padron peppers
2 tablespoon extra virgin olive oil
sprinkle of salt (I used Sel de Guerande. Maldon salt flakes and Fleur de Sel will work nicely too!)
Heat a pan with extra virgin olive oil. Saute peppers for a few minutes until the skin is blistered. Sprinkle salt on the peppers and eat away. P.s you don’t eat the stalk.
Up until this point, everything’s going so well and I am so darn excited to bite into it. The pepper is quite big so I had to take it in two bites. My pupil probably dilated three times as I bite into it because they were SO HOT!!!! Okay I did not expect that. Apparently the hotness depends on the amount of sunlight and water these Padron peppers are exposed to. Anyway, lesson learnt, I’ll have to look for some smaller and milder Padrons but at least I got some beautiful babies to photograph with.
Do you know where I can find some mild Padron peppers in Melbourne??