A Word From The Cook

“Pimientos de Padrón are traditionally eaten as tapas, simply sautéed in olive oil and sprinkled with coarse sea salt. Most Padróns are mild, but one in every 10 or so peppers is quite spicy. That's why serving this dish is sometimes referred to as Russian Roulette. Find our favorite recipes for Padrón peppers below, courtesy of The Spanish Table, where you can stop by or go online and get Padrón peppers, as well as other authentic Spanish ingredients!”

Recipe

Prep Time:

20 Minutes

Serves:

4 Servings

Ingredients:

  • Padrón Peppers Stuffed with Goat Cheese
  • For an indulgent twist on preparing padróns, try this toothsome recipe in which they are stuffed with fresh goat cheese. Serves 4
  • Ingredients:
  • 8 oz. Padrón peppers
  • 8 oz. Fresh goat cheese
  • Spanish olive oil
  • Coarse sea salt
  • Padrón Peppers with Tuna-Infused Aioli
  • Tuna-infused aioli? Sounds weird but it’s wonderful! This dish is perfect for idly nibbling over a glass of Rosado. Serves 4.
  • Ingredients for the aioli:
  • 3 Egg yolks
  • 1 Tablespoon lemon juice or white vinegar (more drops as needed)
  • 1 Small jar of tuna in olive oil
  • 1 - 1 ½ Cups canola oil
  • 2 Tbsp. boiling water
  • 4 Large cloves garlic, roughly chopped
  • ½ Tsp. salt
  • Ingredients for the padróns:
  • 8 oz. Padron peppers
  • Spanish olive oil
  • Coarse sea salt
  • Pinxtos de Padrón
  • Perfect party bites! Rounds of bread are topped with Romesco, and Cantimpalo (Spanish cocktail sausage) and a padrón. Serves 4.
  • Ingredients:
  • 2 Small or 1 large baguette, cut into ½ inch rounds
  • 2 x 4 oz. Jar Romesco sauce (red peppers, tomatoes, and chillies)
  • 1 Packet Cantimpalitos (mini Chorizo cocktail sausages)
  • 8 oz. Padrón peppers
  • Stop by or go online to The Spanish Table.and get Padrón peppers and other authentic Spanish ingredients!
  1. Step 1 – Padrón Peppers Stuffed with Goat Cheese
    1. Chop the tops off the peppers. Using a tiny spoon or paring knife, scoop out and discard the seeds and pith. Gently fill each pepper with a nugget of goat cheese, pressing it firmly into the cavity.
    2. Heat a skillet to medium and coat with olive oil. Fry the peppers, turning occasionally, for a few minutes, until their skin blisters on all sides. Sprinkle with coarse salt and serve with toothpicks.
  2. Step 2 – Padrón Peppers with Tuna-Infused Aioli
    1. Crack the eggs into a food processor. Add the vinegar or lemon juice. Process for 30 seconds to blend. Drain the olive oil from the tuna into a bowl and reserve the tuna for another use (such as our Mediterranean Tuna Salad).
    2. Add the tuna oil to the canola oil to measure 1 ½ cups. With the processor on high, slowly add the oil in a thin stream. Once the mixture begins to thicken, you can add the oil in a thicker stream. Pour in the boiling water and process to blend. If the sauce is too thick and heavy, pour in a few drops of vinegar or lemon juice to thin it out. Add the garlic and salt and process for a few seconds to blend. Taste and adjust seasoning if necessary. Pour the aioli into a serving bowl.
    3. Heat a large skillet to medium and coat with olive oil. Add the padróns and sauté for a few minutes until their skins blister on all sides. Sprinkle with a touch of coarse salt and serve with the tuna-infused aioli.
  3. Step 3 – Pinxtos de Padrón
    1. Spread some romesco on each round of bread. Grill the sausages and place one on each round of bread. Heat a skillet to medium, coat with olive oil and sauté the padróns for a few minutes, until their skin blisters on all sides.