Padrón Peppers


Wash the peppers thoroughly and drain them well. Pour the oil into a frying pan and heat it. When the Spanish olive oil is very hot add the peppers and fry them until they turn a golden colour. Take them out and drain the excess oil. Put the peppers in a wide serving dish and sprinkle sea salt over them. Serve at once.

Preparation: Sonia Fuentes/©ICEX.

Spanish tapa recipe: Padrón Peppers. Photo by: Javier Peñas/©ICEX.




30 minutes to 1 hour

  • 500 gr peppers from Herbón
  • 300 ml Spanish olive oil
  • Sea-salt flakes
  • 17.637 lb peppers from Herbón
  • 10.684 fl. oz Spanish olive oil
  • Sea-salt flakes
  • 2.33 lb peppers from Herbón
  • 1.268 cup Spanish olive oil
  • Sea-salt flakes
Wine match

Federico Oldenburg /©ICEX

These outstanding peppers find their perfect companion in a white Ribeiro in which the floral touches of the Treixadura variety predominate.