Pimientos de Padrón – Easy and Simple Spanish Tapas Classics

Less is more. It is so true in many aspects of our lives and sometimes food is no exception either. All you need is three ingredients to make this amazingly delicious tapas.

Pimientos de padrón is one of my favorite things on a menu whenever we travel to Spain or go to a Spanish restaurant here in Hamburg. And it is always delicious because it is pretty difficult to mess up.

It is a great way to try something new, to bring a mediterranean flare to your table aaaand to get your potion of vegetables for the day!

Whichever way you look at this dish, I cannot find any reasons not to try it.

*You can use a skillet as well, yet you might need to flip the peppers halfway though, the oil is super hot so please be careful.

**Make sure that the peppers are really dry before putting them into oil, otherwise burning hot oil will start splattering everywhere.

Pimientos de Padrón


  • olive oil for frying
  • 200gr sweet (or hot) fresh green Spanish chili peppers
  • flaky sea salt


  • Heat enough olive oil in a large, heavy-based saucepan.
  • Wash the peppers and pat them extra dry.
  • Drop peppers in hot oil and deep fry until they turn bright green and the skin blisters.
  • Remove with a slotted spoon and drain well on a kitchen towel.
  • Sprinkle generously with flaky salt and serve right away.

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