Spanish-Style Blistered Padrón Peppers
Padrón peppers are quickly seared until blistered and tender-crisp, then finished with sea salt for a smoky, snackable Spanish tapa.
Prep 2 min · Cook 5 min · Total 7 min · Makes 1 serving
Ingredients
- 2 tablespoons olive oil
- 4 large Padrón peppers, washed and dried
- 1 teaspoon sea salt
- 1/2 teaspoon smoked paprika, optional
Directions
- Warm the oil in a cast iron skillet over high heat, using a pan roomy enough for the peppers to sit in a single layer. When the oil is just beginning to smoke, add the peppers.
- Leave them alone until the first side blisters, about 30 seconds. Turn and toss the peppers, then keep cooking and rotating them now and then until they are blistered all over but still tender-crisp, about 1 1/2 minutes total. Sprinkle with salt.