Spanish Roasted Padrón Peppers with Sea Salt Recipe
Padrón peppers are small green peppers that in Spain are fried or roasted and then sprinkled with coarse salt – most are mild, but every now and then one surprises you with real heat. They’re one of the most iconic beer or wine snacks in Galician bars. Baked in the oven they’re less oily, but still pleasantly blistered and slightly smoky.
This recipe captures the authentic Galician bar experience at home: minimal ingredients, quick preparation and a fun element of surprise with the occasional spicy pepper.
Chef's tips
Make sure the peppers are really dry before you oil them – any moisture will make them steam instead of blister. Don’t overcrowd the tray; high heat and space between the peppers are key to getting those charred spots.
How to serve
Serve as part of a tapas spread with olives, crusty bread and a simple cheese plate. They’re also great as a side for grilled fish or roasted chicken.
Ingredients
- Padrón peppers - 200 g
- olive oil - 2 tablespoons
- salt
Preparation
- Preheat the oven to 230°C (top and bottom heat) or set it to the grill function if you have one.
- Wash the Padrón peppers and dry them thoroughly with a paper towel – they should be completely dry so they blister nicely.
- Transfer the peppers to a bowl, drizzle with olive oil and mix well with your hands so each pepper is lightly coated in oil.
- Spread the peppers on a baking tray lined with baking paper in a single layer so they don’t overlap.
- Place the tray in the very hot oven and bake for 8–10 minutes, until the skins are deeply browned in spots and wrinkled. Halfway through, shake the tray or turn the peppers with tongs.
- Remove the peppers from the oven and immediately sprinkle generously with coarse sea salt. Serve hot, grabbing them by the stems.
Storage
Papryczki najlepiej smakują od razu po upieczeniu. Jeśli coś zostanie, przechowuj je w lodówce i zjedz następnego dnia na zimno lub lekko podgrzane, ale będą już mniej chrupiące.
