Padrón peppers were one of our favorite food discoveries during our trip to Spain. These lovely little peppers are a popular tapas all over Spain and that’s no surprise. They’re super tasty and easy to throw together. Eating them also adds a little excitement to your meal — while most Padrón peppers are mild and sweet, expect to be hit over the head with heat once in a while.
Padrón peppers are a must for a tapas meal. I like to couple these peppers with a briny feta to compliment the pepper and also combat the hit of heat that some peppers packs. If you really can’t tolerate any heat and don’t want to risk getting a hot pepper then a good substitute for Padróns would be Shisito peppers.
Most recipes you’ll find call for frying the peppers but I like to dry roast them in a sauté pan and then top them with a generous drizzle of high quality EVOO and a good sprinkling of flaky salt. The final touch, as I’ve already mentioned, is a good crumble of feta cheese. I know this is not a particularly Spanish ingredient but I served the feta version to my great friend Tino, who also happens to be Spanish, and he totally approved. 🙂
You can see my full Spanish inspired tapas menu here.Print
Padron Peppers with Feta
- 1 pint Padron peppers
- 2 ozs Feta cheese
- 1 – 2 T Extra virgin olive oil
- Maldon salt or other flaky salt
- Heat a wide non-stick pan on high until good and hot.
- Add the peppers and cook them over medium, tossing and turning them frequently until they blister.
- Transfer peppers to shallow serving bowl.
- Add the crumbled feta.
- Drizzle with great olive oil.
- Sprinkle the peppers with the flaky salt and serve.