Pimientos de Padron

Spanish · 10 min · vegetarian, vegan, gluten-free, dairy-free, keto, low-carb

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Ingredients

• 300 g padron peppers
• 3 tbsp extra virgin olive oil
• to taste flaky sea salt
• 1 garlic clove
• 1/2 lemon
• 1 pinch sweet pimenton

Method

1. Rinse and thoroughly dry the padron peppers.
2. Heat the olive oil with the smashed garlic clove in a wide pan over high heat until shimmering, then discard the garlic.
3. Add the peppers in a single layer and fry 5 to 6 minutes, tossing, until blistered and softened.
4. Drain briefly on paper.
5. Pile onto a plate, shower with flaky sea salt and a pinch of pimenton.
6. Squeeze over a little lemon and serve immediately, warning that the occasional one is spicy.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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