Quick Stir-Fried Spanish Padrones Peppers
Padrones are small green peppers, native to Spain, but occasionally available in American farmer's markets. The season is very short, and in just a few weeks they disappear, like some mysterious, charismatic tourist leaving just as things are heating up. They tell you they'll see you next year, but that doesn't help the melancholy as you mope over to the jalapeños. In addition to their complex, bitter-sweet flavor, the usually mild padrones are the world's most exciting pepper to eat. This is due to a fascinating genetic oddity - one out of every dozen or so peppers is really spicy! So, there you are, happily enjoying your time with this sexy, soft-spoken Spaniard, and wham! Out of nowhere you get slapped in the face! By the way, if this metaphor is ever made into a movie, Penélope Cruz will be playing the part of the temperamental pepper. As you'll see in the video, a simple preparation is recommended. A quick sizzle in hot olive oil, and a few flakes of "Fleur de Sel" sea salt is all that's needed with this late summer treat. Too many ingredients, and the flavor will not be fully enjoyed. Think about it, in the movie, should Penélope Cruz be in a 3-piece suit, or a simple cotton sundress? Enjoy!
IngredientsFor recipe ingredients, please refer to the video.
For recipe directions, please refer to the video.
Difficulty Level:Very Easy
Preparation Time:5 Minutes
Cook Time:10 Minutes
Ready In:15 Minutes
These fried padrone peppers definitely make a great tapa. As Chef John recommends, it is best to keep it simple! A quick sizzle in hot olive oil, and a few flakes of sea salt is all that is needed to make this exotic, late summer treat that can be served as a tapa, with eggs or as a side.