To prepare padrons at your house, wash the peppers and pat them dry with a clean cloth. Put a decent bit of good olive oil in a sauté pan. The quality of the oil matters since it—along with the peppers and salt—is all there is to this.
Learn how to cook padron peppers in minutes with my simple recipe.
Ready in minutes with zero effort, padron peppers tapas is so easy to make you will be cooking it all the time. Originating from Padron in Spain, these sweet green peppers don’t need much preparation. They are perfect pan-fried with olive oil and a pinch of salt. And great when you want a quick snack before dinner.
For the full recipe, visit: eatitagain.co.uk/2018/11/09/cook-padron-peppers-tapas/
Start by slicing two cloves of garlic into thick slices about the width of a one pound coin. Heat a tablespoon of olive oil in a frying pan for about 30 seconds, over a medium heat. Add the peppers. Pan-fry for about two minutes, before turning the peppers over. Fry for two more minutes. Once the peppers look blistered, remove the garlic. Sprinkle the peppers with sea salt and olive oil, and take off the heat. Leave the peppers for about a minute, while they soak up the heat. And serve.
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