Pimientos de Padrón

La storia di questo piatto

Born in the green mists of Galicia, where the Atlantic breathes salt into the land, these small peppers carry the soul of Padrón — a village, a ritual, a quiet pride passed from hand to hand across generations of fishermen and farmers.

Ingredienti

• 400 g Fresh Pimientos de Padrón
• 200 ml Extra virgin olive oil
• 5 g Coarse sea salt

Preparazione

1. Rinse the peppers under cold running water and dry them very thoroughly with paper towels, rubbing them multiple times until not a single drop of water remains on the surface. This step is crucial: if they stay wet, when you place them in the hot pan the oil will splatter everywhere and your peppers won't fry up crispy and golden.
2. Pour the olive oil into a wide, spacious pan and turn the heat to medium-high. Wait for the oil to become transparent and shimmering: you'll see a thin wisp of smoke beginning to rise from the surface of the pan and you'll notice the distinctive aroma of hot oil filling the air (a smell that's slightly toasted and nutty). When you perceive these signals—the shimmer, the first wisps of smoke, and that characteristic fragrance—your oil is ready to go.
3. Pour all the peppers into the hot pan in one single batch: if you add them gradually in small amounts, they'll soften and steam instead of frying up crispy and crunchy. Stir immediately with a wooden spoon continuously for the first minute, then keep stirring every 30 to 40 seconds throughout the entire cooking time. This constant movement ensures they won't scorch and burn on one side, and instead they'll fry evenly and uniformly all over.
4. Keep frying until the peppers have completely transformed in appearance: watch their skins closely—they should become wrinkled and shriveled, covered with dark brown or nearly black spots scattered across various points of the surface. When you see these deep, dark colors developing and the skin is all crinkled and shrunken, your peppers are perfectly cooked and caramelized to exactly the right point.
5. Using a slotted spoon or skimmer (the one with holes that lets oil drain through), carefully lift the hot peppers from the pan and transfer them to a plate that's already lined with paper towels. The absorbent paper will soak up all the excess oil that drips and runs off as they rest.
6. While the peppers are still warm to the touch, scatter coarse sea salt generously over the entire surface. The salt will stick beautifully and adhere much better when they're still hot, and it penetrates more deeply into the peppers, giving you fuller, more robust flavor. Serve them right away while they're still warm: this is when they taste their absolute best and when they hold onto that perfect crispy, crunchy texture.