Padron pepper recipe - "Pimiento de padrón, pequeño pero matón"

Recipe by Neil Morris - 15 October 2012

padron pepper recipe

Region: Galicia

Preparation: 2 minutes

Cooking time: 5 minutes

Difficulty: easy

Serves: 2-4


Padron peppers have been consumed in Galicia since the 16th century when they were first brought back from South America by Spanish monks from the parish of Herbón in the concello (municipality) of Padrón. Padrón is located in the province of A Coruña. The climate and fertile landscape in Galicia makes it an ideal place for growing these peppers which are the pride of the local area.

The trend for Spanish restaurants and tapas bars around the world has seen a massive increase in the demand for padron pepper recipes and they are now a staple offering on most Spanish tapas menus.

This padron pepper recipe is the way they have been served for centuries and probably how they will always be served. After all, as the saying goes, " if it's not broken, why fix it?"; they are just perfect served in this simple way.

Remember, these peppers are generally mild but approximately 1 in 30 (by my calculations) are hot and fiery and have a real kick, hence the spanish saying: "Pimiento de padrón, pequeño pero matón", which means, "Padron pepper, tiny bully!". Part of the fun and tradition of eating these peppers is seeing who gets the hot one!

Padron peppers are now widely available in many delis and supermarkets. You can buy them directly from The Tapas Lunch Company here.

Shopping list

  • olive oil (aciete de oliva)
  • padron peppers (pimientos de Padrón)
  • sea salt (sal de mar)


Heat some olive oil in a frying pan (about 2 tablespoons per 200g of peppers) and fry the peppers on a medium heat until they start to blister and colour, this should take no more than 5 minutes. Then transfer to a serving dish and add a dash more olive oil and a generous sprinkling of good quality sea salt flakes. And that's it, simple but perfect.

Watch out for the hot one!

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