Simple and classic, two words that go together well: Os pementos de Padrón, uns pican e outros non
At the banks of the Ulla and Sar Rivers in A Coruña, Northwestern Spain, Pimiento de Padrón, uns pican e outros non (some are spicy, some are not [Galician]) green peppers have been cultivated for ca. 500 years, since Franciscan Monks brought the dried seeds from Mexico and adapted them to their Parroquia (parish) climate in Padrón. Pardón produces approximately 15,000 kg of Pimiento de Padrón per year and nowadays they are also grown in various regions of Southern Spain and Morocco. Padrón peppers are sweet and occasionally spicy, in a ratio of 20 to 1 so chances are you will not get the spicy one. In the past, Pimiento de Padrón was harvested from late May through end September, sometimes even into November. Now they are available year-round due to cultivation in greenhouses.
There is not much to add when it comes to a plate of Pimiento de Padrón. This straightforward, simple, and classic tapa pairs perfectly with bread a cold beer. On the hot afternoon in the pictures above we had a Caprese (Italian tomato, mozzarella and basil salad) another summer note that goes together well.
Pimientos de Padrón
Ingredients
(serves 2)
250 g Pimientos de Padrón
Coarse salt
olive oil
Method
Heat a large skillet until it is evenly hot and nearly burning to touch. Pour in some olive oil followed immediately by the pimientos. There will be a lot of crackling and spitting. This means everything is going pretty well. Toss the pimientos around lightly until the skins start to brown, not evenly browned, just specks here and there. After a few minutes the peppers start to looking as if they are filling up with air, a sign that they are nearly done. Toss them around a bit more and turn off the heat. Sprinkle with coarse salt in the pan and then slide them onto a plate. Serve right away with white crusty bread and a cold beer.
Herd & Ofen 