Padron Peppers recepies

[Jakke]

Your chance to make us happy! What, my dear fellow peregrino/peregrina, is your very best recepy for Padron Peppers?

 

[Hutton24]

Flash fried for about 20 to 30 secs in super hot oil, drain on paper towels and sprinkle with sea salt

 

[ratherbefollowingflechas]

Ditto!!!!

 

[Jakke]

Ditto!!!!

Well, yes. It is the traditional recepy. Would it be a cultural sin to make changes? Who dares to be a 'sinner'?

 

[Deleted member 3000]

It would be a sin!

 

[IngridF]

Do not sin...it's almost Sunday!

 

[simply B]

I have sinned, twice...but I was led into temptation by the proprietor of a little bar in Santiago. (Makes it okay, I think. )

1. For the frying, I use the onion-infused oil leftover from making my Tortilla.

2. About halfway through the flash-frying, I sometimes throw in a couple finely minced cloves of garlic. The target here is to get the garlic tender and sweet, not brown.

Drain and salt as usual.

It is not an improvement on the original, I think, just a change of pace. And a change is important when the peppers are coming off the plants in buckets. Freezing or canning these little beauties would be sacrilege, IMHO. But - - if someone has experience with doing it well, please chime in.

B

 

[Tincatinker]

No oil!! There are natural oils in the peppers. A griddle pan on a moderate heat, add peppers, cover with a lid or metal bowl, shake pan occasionally over 4-5 minutes, remove lid, sprinkle with salt, increase heat until skins start to char, serve.

Use a good Albarino or Godello to take the nasty taste away

 

[simply B]

No oil!! There are natural oils in the peppers. A griddle pan on a moderate heat, add peppers, cover with a lid or metal bowl, shake pan occasionally over 4-5 minutes, remove lid, sprinkle with salt, increase heat until skins start to char, serve.

Use a good Albarino or Godello to take the nasty taste away

Okay, okay, I'll try that too!

Just curious though...you don't dress the final prep with ANY olive oil?

B

 

[Tincatinker]

Okay, okay, I'll try that too!

Just curious though...you don't dress the final prep with ANY olive oil?

B

Nope, there are enough natural oils in the peppers. I think the 'greasy' reputation arises from bar kitchens where they don't have the time to monitor and shake the pan while they're busy cooking 10 other dishes at once so they put a glop of oil in the pan. As anyone who has toasted bell peppers in a gas flame will know they sweat a lot of oil, enough to stain up your fingers and chopping board when you're peeling off the charred skins. Same applies to Padrons. It was the patron of Los Cazadores, Avenida Malaga, Ronda who showed me the slow-food technique - he cooked shrimp and prawn and clam in the same way. Buen provecho

 

[simply B]

Nope, there are enough natural oils in the peppers. I think the 'greasy' reputation arises from bar kitchens where they don't have the time to monitor and shake the pan while they're busy cooking 10 other dishes at once so they put a glop of oil in the pan. As anyone who has toasted bell peppers in a gas flame will know they sweat a lot of oil, enough to stain up your fingers and chopping board when you're peeling off the charred skins. Same applies to Padrons. It was the patron of Los Cazadores, Avenida Malaga, Ronda who showed me the slow-food technique - he cooked shrimp and prawn and clam in the same way. Buen provecho

Thank you so much, @Tincatinker ! I am the gardener, chef, maker-of-mead, baker, brewer, and bottle-washer in this home and LOVE "slow food" so this type of advice is perfectly aligned with my vocation.

Much appreciated!

B