Vegan Pimientos de Padrón
Pimientos de Padrón is one of Spain’s most famous and simplest tapas: small, tender green peppers blistered in hot oil until charred and tender, then sprinkled generously with flaky sea salt. This dish is naturally vegan — it uses no animal products at all — and is loved for its fun surprise: most are mild, but one or two will carry a gentle spicy kick. It makes a perfect starter, side, or snack.
Shared by katty
Time
15 min
Serves
3
Difficulty
easy
🛒 Ingredients
- 250–300 g fresh Padrón peppers (or substitute with shishito peppers)
- 3–4 tbsp extra virgin olive oil
- Flaky sea salt (coarse sea salt works best)
- Optional: 1 clove garlic, thinly sliced; pinch of smoked paprika; squeeze of lemon juice
👩🍳 Instructions
- 1
Prep: Wash the peppers and pat them thoroughly dry — moisture will make them steam instead of blister. Leave stems intact.
- 2
Fry: Heat olive oil in a frying pan over medium‑high heat until hot. Add peppers in a single layer (cook in batches if needed). Fry for 8–10 minutes, turning often, until skins blister, char, and turn dark green in places, and peppers soften slightly. Add garlic in the last 2 minutes if using.
- 3
Season: Remove from heat immediately. Transfer to a plate or bowl, and sprinkle generously with flaky sea salt while still hot. Add paprika or lemon if desired.
- 4
Serve: Enjoy warm, eaten with your fingers — stems are usually left uneaten.