Pimientos de Padrón

🔥 Prep

• Rinse and pat dry the 200 g Padron peppers to remove any moisture.
• Measure out 2 tbsp olive oil and 1 tsp salt, placing them in small bowls for easy access.

🔥 Cook

• 1. Heat the 2 tbsp olive oil in a large skillet over medium‑high heat until the oil shimmers.
• 2. Add the 200 g Padron peppers in a single layer; let them sit undisturbed for 2 minutes to start blistering.
• 3. Toss the peppers and continue cooking for another 3‑4 minutes, shaking the pan frequently, until the skins are uniformly blistered and lightly charred.
• 4. Sprinkle the 1 tsp salt over the peppers and toss to coat; cook for an additional 30 seconds to distribute the seasoning.
• 5. Remove the skillet from heat and transfer the peppers to a serving plate; serve immediately while hot.

🔥 Serve

• Arrange the blistered peppers on a rustic platter with lemon wedges for squeezing.
• Pair with crusty bread or toasted baguette slices to soak up any residual oil.
• Offer alongside a glass of chilled Spanish white wine (such as Albariño) or a light sherry.
• Optional: serve with a side of Manchego cheese and marinated olives for a traditional tapa spread.