Pimientos de Padrón

La storia di questo piatto

Padrón is a small Galician town where these little green peppers became a quiet emblem of the region, passed from table to table as a shared ritual. A saucer of blistered peppers, a pinch of coarse sea salt: Galicia's whole spirit of generosity in one humble gesture.

Ingredienti

• 400 g Fresh Pimientos de Padrón
• 150 ml Extra virgin olive oil for frying
• 8 g Coarse sea salt

Preparazione

1. Rinse the Pimientos de Padrón under cold water, then dry them one by one with paper towels, rubbing them several times until the skin is completely dry to the touch. Don't rush this step: it is the secret to a crispy fry, because even a single drop of water, meeting the hot oil, will make it splatter and soften the skin. If you have time, let them rest for fifteen minutes on a clean cloth before cooking (optional wait).
2. Pour the oil into a wide pan, to a depth of about 1 cm, and turn the heat to medium-high. The oil should be hot but not smoking, around 170–180 °C: if it starts to smoke, lower the flame immediately, since oil that is too hot will burn the peppers and make them bitter. For a safe test, drop in a small piece of pepper: it should sizzle at once, with many bubbles around it.
3. Add the peppers to the pan in a single layer, or nearly so: they should have room, without overlapping too much. If the pan is small, fry them in two batches, otherwise the oil cools down and the peppers soak it up instead of frying. Turn them every 30–40 seconds with a wooden spoon or tongs, lifting them well off the bottom, for 3–4 minutes total. Keep your distance from the pan, since some spattering may happen at first.
4. The frying is ready when the skin becomes wrinkled and blistered, with dark brown spots and a few almost black areas. Those dark marks are not a mistake, they are the flavor: it means the peppers have caramelized and developed that slightly smoky taste that makes them irresistible. If they are still smooth and bright green, give them a few more seconds.
5. With a slotted spoon, lift the peppers out of the pan and let them drain for a moment before placing them on a plate lined with paper towels. The paper absorbs excess oil and keeps them dry and crisp. Don't leave them in the oil for long once cooked, as they would continue to cook.
6. As soon as the peppers are on the plate, still hot and oily, sprinkle them with a generous pinch of coarse sea salt, distributing it from above with your fingers to cover them all. The salt clings well to the warm skin and works at its best, whereas on cold peppers it would slide off. Serve them right away, while still warm: that is when they are at their most delicious and crisp. Eat them by holding the stem, which you hold in your hand and discard. Remember that some are spicy, and that is the game of this dish.