Spanish · PANTRYHOP RECIPE
Pimientos de Padrón
15 minutes · 4 servings · vegan
A classic Galician tapa, here cooked in a simple skillet with just oil and salt.
Ingredients
Check you have the quantities below.
- 300 g Padrón peppers
- 2 tbsp olive oil
- 1 tsp coarse salt
Let’s make it
- Heat olive oil in a skillet over medium-high heat.
- Add the peppers and cook 6–8 minutes, turning until blistered and tender.
- Transfer to a plate and sprinkle with coarse salt. Serve hot.
Remove stems and cut larger peppers in half for younger children.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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