Pimientos de padron
Pimientos de Padron is a classic Spanish tapas dish featuring blistered Padron peppers, red hot chili peppers for added heat, and toasted almonds for crunch. It's a quick and flavorful snack, perfect for sharing.
Cook time 5 min
Prep time 5 min
Ingredients:
2 tbsp olive oil2 red hot chili peppers
1/2 cup almonds
Pimientos de Padron is a popular Spanish tapas dish known for its small, green peppers, which are usually mild in flavor, but occasionally one or two can surprise you with a spicy kick. This recipe puts a slight twist on the classic by incorporating red hot chili peppers and almonds, adding a delightful crunch and a touch of heat. Whether you're hosting a tapas night or just want a quick and flavorful snack, this recipe is sure to impress.
Instructions:
- Rinse and pat dry the Pimientos de Padron peppers. If using whole almonds, you might want to coarsely chop them for easier eating.
- Place a large skillet or frying pan over medium-high heat. Add the olive oil and allow it to heat up until it's shimmering.
- Carefully add the Pimientos de Padron peppers to the pan in a single layer. Sauté the peppers, turning occasionally, until they are blistered and slightly charred on all sides. This should take about 5-7 minutes. Be cautious of the hot oil splattering.
- While the Pimientos are cooking, slice the red hot chili peppers into thin rings. Add them to the pan with the Pimientos during the last 1-2 minutes of cooking, stirring to combine.
- While the peppers are cooking, in a separate dry skillet, toast the almonds over medium heat until they are golden brown and fragrant, about 3-4 minutes. Stir frequently to prevent burning. Alternatively, you can add the almonds directly to the pan with the Pimientos and chili peppers for the last 2 minutes of cooking if you prefer.
- If you toasted the almonds separately, add them to the pan with the Pimientos and chili peppers, and toss everything together to combine. Cook for an additional minute to ensure everything is evenly mixed and heated through.
- Season with a pinch of flaky sea salt if desired, and serve immediately while the peppers are still hot.
Pimientos de Padron with a spicy twist is a delicious and simple dish, perfect for any occasion. The combination of mild and spicy peppers with the crunch of almonds offers a delightful texture and a burst of flavors that will keep you and your guests coming back for more. Follow the tips provided to perfect your dish and enjoy Spanish flavors from the comfort of your home.
Pimientos de padron FAQ:
Sauté the Pimientos de Padron for about 5-7 minutes until they are blistered and slightly charred on all sides. Be sure to turn them occasionally for even cooking.
Yes, you can store leftover Pimientos de Padron in an airtight container in the refrigerator for up to 3 days. To reheat, briefly sauté in a pan to regain their crispiness.
If Pimientos de Padron are unavailable, you can substitute with small green peppers like shishito or even jalapeños, although the flavor may vary slightly.
They are done when they are blistered and charred slightly on all sides. They should also feel tender to the touch but not mushy.
Absolutely! You can increase the amount of red hot chili peppers or add a dash of crushed red pepper flakes during cooking to enhance the spiciness.
Cooking Tips:
- Select fresh Pimientos de Padron peppers for the best flavor. They should be firm and bright green.
- If you can't find Pimientos de Padron, you can substitute with small shishito peppers.
- Roast the almonds lightly before using them to enhance their flavor. Simply spread them on a baking sheet and heat in the oven at 350°F (175°C) for 10-15 minutes, stirring occasionally.
- Be careful while cooking with red hot chili peppers; wear gloves to avoid direct contact with your skin.
- Use high-quality olive oil to enhance the overall flavor of the dish.
- Serve the dish immediately after cooking for the best taste and texture.
Nutrition Facts
10 ServingsCalories 36kcal
Protein 1.42g
Carbohydrates 2.00g
Fiber 0.87g
Sugar 0.68g
Fat 6g
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