Elevated Snacks · Spanish
Pimientos de Padrón
These small green peppers are blistered quickly and finished with coarse sea salt. They remain a classic Spanish snack for a reason.
Why This Works
The intense direct heat of a cast iron pan causes the skin of the Padrón peppers to blister and caramelize, which neutralizes their inherent raw astringency. Finishing with coarse salt, a touch of smoked paprika, and bright citrus acidity balances the deep, savory char, resulting in a complex profile that highlights the nuanced earthiness of the peppers.
The Upgrade
Add a tiny drizzle of honey after salting for a sweet-and-salty tapas experience.
Chef's Secret
Michelin TechniqueThe 'Russian roulette' factor is real; one in ten Padrón peppers is hot, so encourage guests to take their time.
Ingredients
Total time including resting: 15 min
Directions
Rinse the Padrón peppers thoroughly and pat them completely dry with paper towels to ensure a proper sear and prevent dangerous oil splattering.
2 minHeat the extra virgin olive oil in a heavy-bottomed cast iron skillet over high heat until the oil is shimmering and just beginning to smoke.
2 minCarefully add the dry peppers to the skillet in a single layer, ensuring you do not crowd the pan, which would cause them to steam rather than char.
1 minSear the peppers, shaking the skillet frequently, until they are evenly blistered and charred on all sides while remaining tender inside.
5 minTransfer the hot peppers immediately to a serving dish and finish with a generous sprinkle of Maldon sea salt, a light dusting of smoked paprika, and a squeeze of fresh lemon juice.
1 minWine Pairing
Manzanilla Sherry
Fortified Wine
The BottleLa Guita Manzanilla
Manzanilla is legendary for its pairing with salty, blistered snacks. Its bone-dry, sea-breeze character amplifies the coarse salt on the peppers while providing a clean finish.
Nutrition per Serving
80
calories
1g
protein
4g
carbs
7g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Thinly Sliced Iberico Ham
Arrange high-quality ham alongside the peppers for a savory, fatty contrast to the salty, blistered vegetables.
Ingredients
Directions
Heat olive oil in a cast-iron skillet over high heat until shimmering.
Add Padrón peppers to the pan in a single layer, ensuring they are dry.
Sear undisturbed for 2-3 minutes until blistered and charred in spots.
Toss briefly, remove from heat, and drain on a paper towel.
Season immediately with Maldon sea salt while the peppers remain warm.
Arrange the Ibérico ham in elegant ribbons alongside the peppers on a warmed platter and serve.
Side Dish
Marcona Almonds
Serve lightly salted Marcona almonds for a buttery, crunchy snack that balances the heat of the peppers.
Ingredients
Directions
Place a medium skillet over medium-low heat.
Add the olive oil and almonds, stirring constantly to ensure an even, golden toast.
Cook for 5 to 7 minutes until the almonds are fragrant and lightly darkened.
Remove from heat immediately to prevent overcooking.
Transfer to a mixing bowl and toss with the fleur de sel and black pepper while warm.
Serve at room temperature to highlight the buttery profile of the almonds.
Member Reviews
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Loved the short ingredient list. Everything was already in my pantry.
Genuinely can't believe how easy this was for how good it tasted.
Loved the short ingredient list. Everything was already in my pantry.