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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

¡Buen provecho!

INGREDIENTS / ZUTATEN

7 oz. (200g) pimientos de padrón
olive oil for frying
flaky sea salt
fresh pepper

200g Pimientos de Padrón (Bratpaprika)
Olivenöl zum Anbraten
Meersalzflocken
frischer Pfeffer

DIRECTIONS / ZUBEREITUNG

1. 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.

1. Die Bratpaprika waschen und trocknen. Olivenöl in einer Pfanne erhitzen. Pimientos zugeben und anbraten. Die Haut der Paprika wird sich nach und nach lösen und verfärben – gräulich bis dunkelbraun, wo mehr Hitze dran kam. Das ist in Ordnung so – die Pimientos sind fertig, wenn sie in sich zusammenfallen und weich sind. Mit etwas Pfeffer würzen und mit dem Meersalz bestreuen (da darf man großzügig sein). Warm servieren.

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Here is a version of the recipe you can print easily.

Pimientos de Padrón

Author: Bake to the roots
Prep Time: 5
Cook Time: 5
Total Time: 10

Print Recipe

Description

Pimientos de Padrón are the perfect tapas – fast and easy to prepare and a great little snack!

Ingredients

Scale

7 oz. (200g) pimientos de padrón
olive oil for frying
flaky sea salt
fresh pepper

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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.