Padron Peppers, +/-500g

Padron Peppers: A Delightful Spanish Snack!

Padron peppers, a staple of Spanish tapas, offer an exciting culinary experience with their unique flavour and texture. These small, bright green peppers are typically mild, but occasionally, one can surprise you with a spicy kick, adding an element of playful unpredictability to any dish. Their flavour is slightly sweet and grassy, with a touch of bitterness that complements their overall profile. When cooked, Padron peppers become tender and juicy, with a pleasantly blistered skin that provides a subtle smokiness. The combination of their mild flavour and occasional heat makes them a versatile ingredient, perfect for adding a little excitement to your meals.

Padron Peppers Cooking Suggestions

• Sautíing: Heat a pan with olive oil, add the peppers and cook until they are blistered and tender.
• Grilling: Lightly coat with olive oil and grill until charred and soft.
• Roasting: Spread on a baking sheet, drizzle with olive oil and roast in the oven until blistered.
• Deep-frying: Fry until the skins are crispy and slightly blackened.
• Broiling: Place under a hot broiler for a quick, intense cook that blisters the skins.

Padron Peppers Serving Suggestions

• Sea salt and lemon wedges: A simple seasoning that enhances their natural flavour.
• Aioli or romesco sauce: Dipping sauces that add a rich, creamy contrast.
• Cheese platter: Pairs well with a variety of cheeses, especially manchego or goat cheese.
• Charcuterie: Complements cured meats like chorizo or prosciutto.
• Crusty bread: Ideal for soaking up any leftover oil and juices.
• Cold beer or dry sherry: Traditional Spanish beverages that balance the peppers' flavours.

Origin: Spain

Weight: +/-500g

Storage: Keep refrigerated.

Shelf life: 3 days from delivery. 

Cooking suggestions: Sautéing, grilling, roasting, deep-frying or broiling.

Serving suggestions: Pair with sea salt and lemon wedges, cheese (manchego or goat cheese), cured meats (chorizo or prosciutto), crusty bread and aioli or romanesco sauce.

Drogo's Kitchen: Iberico Pork Chops with Porcini Mushroom and Padron Peppers.