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!
![Pimientos de Padrón | Bake to the roots](https://baketotheroots.de/wp-content/uploads/2015/08/HK_150726_PimientosPadron.jpg)
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
¡Buen provecho!
INGREDIENTS / ZUTATEN
olive oil for frying
flaky sea salt
fresh pepper
Olivenöl zum Anbraten
Meersalzflocken
frischer Pfeffer
![Pimientos de Padrón | Bake to the roots](https://baketotheroots.de/wp-content/uploads/2015/08/SQ_150726_PimientosPadron_0000_00.jpg)
![Pimientos de Padrón | Bake to the roots](https://baketotheroots.de/wp-content/uploads/2015/08/SQ_150726_PimientosPadron_0001_00.jpg)
DIRECTIONS / ZUBEREITUNG
![Pimientos de Padrón | Bake to the roots](https://baketotheroots.de/wp-content/uploads/2015/08/SQ_150726_PimientosPadron_0002_00.jpg)
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Here is a version of the recipe you can print easily.
Print![](https://baketotheroots.de/wp-content/uploads/2022/10/SQ_150726_PimientosPadron_0002_00-300x300-1-150x150.jpg)
Pimientos de Padrón
- Prep Time: 5
- Cook Time: 5
- Total Time: 10
Description
Pimientos de Padrón are the perfect tapas – fast and easy to prepare and a great little snack!
Ingredients
- 7 oz. (200g) pimientos de padrón
- olive oil for frying
- flaky sea salt
- fresh pepper
Instructions
- 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.
Notes
- ¡Buen provecho!
Nutrition
- Serving Size: 2