Torres logotyp

Pimientos de padron

Easy to make

Pimientos de padron

Easy to make


4 pers
  • Padron peppers1 pund
  • Pure olive oil (Don't use extra virgin)About 1 cup
  • Coarse sea saltA large pinch


Perfect snack

There are a few things of note, namely: 1) Use a good-quality coarse sea salt. 2) You can add a sprinkling of spice to the final dish for some variety, both ground coriander and ground cumin work especially well 3) Throw in some diced prosciutto or whole garlic cloves to the oil for another layer of flavor 4) Don't let the oil get too hot or the peppers might pop or spit oil at you! 5) Cool, strain, and keep the frying oil for up to 1 week and use anywhere you want add a hint of spice.

Rinse the peppers and dry very well. Place a large, 12-inch, heavy-bottomed pan on the stove over medium-high heat. Add enough oil to cover the bottom of the frying pan by about 1 inch.
When the olive oil starts to ripple and just begin smoke, add a single layer of whole peppers. Cook the peppers until they get charred and blistered on both sides, about 2 to 3 minutes per side.

Remove the peppers to a paper towel-lined plate and let drain briefly. As needed, continue to fry the peppers in batches. Sprinkle with salt and serve. Hold the pepper by the stem, bite down and eat everything but the stem.


För stjärnbeströdda nätter

Ung, mörkt purpurröd färg. Doften är medelstor, mörkt fruktig och något kryddig i en för regionen mycket typisk stil, aningen animaliska och komplex med god koncentration, men också med elegans och en liten vaniljsöt fatkrydda. Smaken är medelfyllig, torr och ungdomlig sträv, men i full balans med den täta frukten som drar åt mörka körsbär och björnbär. Syran är frisk och det finns också en trevlig ton av lakrits och ekfat i den långa eftersmaken.