Padron Peppers – Fried Spanish Appetizer with Coarse Salt

Step-by-step recipe

1. For all its simplicity, this Padron pepper appetizer has a completely unique taste: the heat is not pronounced, it is more of a hint in the background and in the aftertaste. In the city of Vigo I have seen a plate of these peppers brought to the table as a welcome before lunch. They are also an exceptionally good companion to a glass of ice-cold beer. The peppers are sold in large supermarkets and are not particularly expensive.
   
2. If you see Padron peppers, buy them and treat yourself – you will like them. But be prepared for the heat of one single pod to surprise you now and then. The peppers are usually not very big, 5–10 cm. Wash them thoroughly and pat dry with a towel. That is really all the preparation there is. We are not going to look at the versions cooked on the grill or without oil under a lid.
   
3. Heat 1 tbsp of olive oil in a frying pan and add all the peppers. Stir them well straight away so that they are coated in a film of olive oil, which conducts the heat and helps them fry evenly. Stirring constantly, fry the peppers over high heat for up to 3 mins. Gradually the green skin will start to show signs of frying – patches with a brownish tint.
   
4. From this point turn the heat down to low and cover the pan with a lid. Let the peppers cook for another 3–4 mins. One thing to note: the appetizer is often served as wrinkled pods, but sometimes the pods keep their shape and stay smooth. There is air inside the pods, and the steam under pressure often bursts through the skin – you will hear popping. If you like, you can carefully pierce the pods with the tip of a sharp knife.
   
5. That is really all the cooking – nothing difficult at all. The peppers are often laid on a napkin spread over the plate. But in most cases they are placed straight on the plate and drizzled with the oil left in the pan. Next comes a very important step: the peppers must be sprinkled with coarse sea salt. A small dish of salt and a spoon are often served alongside – do not be sparing! By the way, the peppers are eaten cold or hot, held by the stem with your fingers.
   
6. When a dish like this is on the table and there is company around it, you can play an entertaining game – who gets the hot one. I remember a friend of mine actually jumping in surprise. If you can buy salt in large flakes, that is the best option. I have read somewhere that Padron is not the only pepper cooked this way – there are many similar varieties, but they differ a great deal in flavour and heat.