Grilled Padrón Peppers are the essence of simple Spanish cooking—quick, rustic, and addictive. These small, mild green peppers blister beautifully over high heat, developing a smoky sweetness with just the right touch of char. Every so often, one delivers a surprise kick of heat—part of their irresistible charm. Finished with a drizzle of good olive oil and a sprinkle of flaky sea salt, they make a perfect appetizer, side dish, or tapas bar snack that pairs effortlessly with chilled wine or beer.
INGREDIENTS:
1 pound Padrón peppers, washed and thoroughly dried
2 tablespoons extra virgin olive oil
Flaky sea salt (such as Maldon or fleur de sel), to taste
Optional: fresh lemon wedges, for serving
METHOD:
Rinse the Padrón peppers and pat them completely dry—moisture will cause them to steam instead of blister. Place in a bowl and toss with just enough olive oil to lightly coat.
Preheat a grill or grill pan to medium-high heat. You can also use a cast-iron skillet on the stovetop for similar results.
Arrange the peppers in a single layer on the hot grill. Cook for 4–6 minutes, turning occasionally with tongs, until the skins blister and char in spots and the peppers begin to collapse slightly.
Transfer the hot peppers to a serving plate. Sprinkle generously with flaky sea salt and serve immediately, with lemon wedges if desired.
CHEF’S NOTES:
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Most Padróns are mild, but about one in ten packs a spicy surprise.
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Substitute shishito peppers if Padróns aren’t available.
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Try topping with a drizzle of good olive oil or a sprinkle of smoked paprika for extra depth.
