These little green peppers are my all-time favorite tapas! I know I said that to almost every tapas dish so far, but this time it is the truth!
The first time I had this tapas was actually not in Spain ;) My first encounter of Pimientos happened in Lisbon, Portugal. They also like those little peppers.
Until recently it was pretty hard to get hold of those peppers here in Germany – every time I wanted to make them, I had to go to a special shop that sells foods from the Mediterranean or a wholesale market. Now I can get them around the corner in a regular supermarket – seems I am not the only one that fell in love with those green minis ;)
The recipe is actually not really a recipe, but I wanted you to know about this great and easy to make tapa (if you not already know about it). All you have to do is basically fry them, but I managed to write more than one sentence to describe that. Sometimes I am a real chatterbox :P
INGREDIENTS / ZUTATEN
olive oil for frying
flaky sea salt
Olivenöl zum Anbraten
DIRECTIONS / ZUBEREITUNG
Here is a version of the recipe you can print easily.
- 7 oz. (200g) pimientos de padrón
- olive oil for frying
- flaky sea salt
- fresh pepper
- Wash and dry the pimientos. Heat up the olive oil in a frying pan. Add the pimientos and fry them - the skin will detach a bit and change color - grey-ish and dark brown where fried a lot - that is fine. The pimientos are fine, when they start to deflate and get softer. Season with a bit of the pepper and sprinkle with the sea salt (bit more than usual). Serve warm.
- ¡Buen provecho!