How to prepare Padron Peppers?

I’m so grateful that my husband loves Padron peppers. If he hadn’t, I’d probably have never discovered them, or much later at least.

It was our first trip to Spain, and the first time in a proper tapas bar for me. I was overwhelmed with the size of the menu so I let him order. He knew my tastes, plus being fluent in Spanish and knowing the Spanish culture well, this could only lead to interesting gustative discoveries.

Padron peppers arrived at the table in this small dish. They were small and looked like spicy peppers to me. I get hiccup with spicy foods so I was not looking forward to trying them.

He kindly reassured me: eating Padron peppers is like playing the Russian roulette as only 10% are spicy. So I gave it a try, luckily it wasn’t a spicy one, and immediately liked them. I can’t explain why, I just like them. So every time I find them in the shop, I’d get them.

What are Pardon peppers? Padron peppers are a variety of peppers originating from the municipality of Padron in Galicia, Spain. They are about 5cm long, mostly green, and taste mostly mild. They are in season from late May until late October. More on Wikipedia

Nutrition (per 100g): 23kcal, 2.9g protein, 0.7g carbohydrate, 1.6g fibre, 0.6g fat

Preparation. They are also surprisingly quick and easy to prepare. All you need is three ingredients: the Padron peppers, olive oil and Celtic salt.

Ingredients: Padron peppers, olive oil and celtic salt

How to Prepare Padron Peppers

Serve these Padron peppers as a starter or side dish. They're super simple to prepare, ready in 5 minutes.
Prep Time1 min
Cooking5 mins
Total Time6 mins
Course: Appetizer, Snack
Cuisine: Spanish
Keyword: dairy-free, gluten-free, paleo, vegetarian
Servings: 2 people
Author: Severine Menem


  • a frying pan with lid
  • kitchen tweezers


  • 150 g Padron peppers washed
  • 1 tbsp olive oil
  • 1 tsp Celtic salt


  • Heat the olive oil in a frying pan
  • Gently fry the peppers over a medium heat, turning them regularly with kitchen tweezers
  • Best use a lid as oil jumps and you may get burn
  • They are ready when their skin start to blister
  • Place in a bowl, sprinkle with salt and serve immediately, as it tastes better warm

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