Fried Pimientos de Padron

by0| PUBLISHED Apr 21, 2008 8:00 AM
Fried Pimientos de Padron

Named for a town in Galicia, in northern Spain, these peppers, now also grown in this country, are available from about April through September.

Yield: serves 6


  • <sup>1</sup>⁄<sub>4</sub> cup extra-virgin olive oil
  • <sup>1</sup>⁄<sub>2</sub> lb. washed and dried pimientos de Padrón
  • salt


  1. Heat ¼ cup extra-virgin olive oil in a large skillet over medium heat.
  2. Add ½ lb. washed, thoroughly dried pimientos de Padrón and fry, turning often, until soft and beginning to brown around the edges, 15–20 minutes. Transfer peppers to a bowl and generously season with salt.