Pimientos de Padron
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Spanish · 10 min · vegetarian, vegan, gluten-free, keto, low-carb
134 cal
3g protein
8g carbs
10g fat
per serving · estimated
Ingredients
- 10 oz padron peppers
- 3 tbsp extra virgin olive oil
- to taste flaky sea salt
- 1 garlic clove
- 1/2 lemon
- 1 pinch sweet pimenton
Method (tap to check — screen stays awake)
- Rinse and thoroughly dry the padron peppers.
- Heat the olive oil with the smashed garlic clove in a wide pan over high heat until shimmering, then discard the garlic.
- Add the peppers in a single layer and fry 5 to 6 minutes, tossing, until blistered and softened.
- Drain briefly on paper.
- Pile onto a plate, shower with flaky sea salt and a pinch of pimenton.
- Squeeze over a little lemon and serve immediately, warning that the occasional one is spicy.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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