Blistered Padron Peppers with Romesco

Padrón peppers are a mild variety of pepper from Padrón in Spain’s northwestern region of Galicia. Cooked over high heat in extra virgin olive oil, the peppers soften and blister for some truly delicious results. This classic tapa or shared appetizer can be served with a side of romesco. Find the video, recipe, and printable recipe PDF below! 

 
 

Yield:  4 portions

Method

  1. Heat a cast iron skillet large enough to fit the peppers in a single layer over medium high heat.

  2. Add the oil and then the peppers. Cook without moving until blistered on first side, about 30 seconds. Flip and shake the peppers and continue to cook, turning occasionally, until well blistered all over and tender-crisp, about 1 1/2 minutes total. Season with salt.

  3. Transfer peppers to a serving plate. Drizzle with extra-virgin olive oil and sprinkle with more coarse salt. Serve immediately with a bowl of Romesco Sauce.

Ingredients

1 Tbsp. Olive oil

12 oz. Padrón peppers 

as needed, Coarse sea salt                                          

2 Tbsp. Extra-virgin olive oil 

1 cup Romesco sauce (recipe here)                    

This recipe and video were produced by The Culinary Institute of America as an industry service,
thanks to the generous support of the International Olive Council.