Pimientos de Padron
Small green peppers blistered until their skins char and flesh softens, finished with coarse salt and a squeeze of lemon for brightness. Simple, social, and endlessly snackable—one or two will surprise you with spice.
12 padrón peppers, rinsed and thoroughly dried
2 tbsp olive oil
1 tsp coarse sea salt
1 lemon, cut into wedges
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
You Might Also Like
Romesco Sauce with Grilled Vegetables
Smoky, nutty romesco brightened with sherry vinegar and finished with silky olive oil, served over charred seasonal vegetables. A rustic Spanish platter that balances sweet roasted peppers, toasted almonds, and simple grilled veg for a satisfying weeknight centerpiece.
Bocadillo de Calamares
Crisp fried rings of squid tucked into a crusty roll with lemony garlic sauce for bright contrast. Simple, textural, and built around the satisfying snap of fresh calamari against toasted bread.
Tarta de Santiago
A tender, fragrant Spanish almond cake dusted with powdered sugar and marked with the iconic Saint James cross. Dense, buttery, and citrus-scented, it relies on good almonds and simple technique to shine.