Posted by: Debra Kolkka | November 28, 2015

Pimientos de Padron

I first came across these delicious little peppers in Barcelona where they are served as tapas in bars and restaurants. I couldn’t get enough of them and was delighted to find they I can now buy them in Brisbane.

I bought some yesterday at the West End markets.

Pimientos Di Padron

They are incredibly easy to prepare. I coated them in a little olive oil.

Pimientos de Padron

Then I cooked them in a hot pan for a few minutes.

Pimientos de Padron

Pimientos de Padron

…sprinkled them with salt flakes.

Pimientos de Padron

…and ate them.

They are sweet and delicious and very occasionally you get a hot one, which I did, but it wasn’t too hot.

Pimientos de Padron are a variety of peppers from Padron in northwestern Spain. They were originally grown in the 16th century by monks in the monastery of Convento Franciscano who brought them back from the Spanish colonies in South America. Since that time the peppers have been grown by the villagers…and their fame has spread.

Now they are also grown on Queensland’s Sunshine Coast hinterland by Richard Mohan and I can buy them at my local market…isn’t that wonderful?

Look at Richard’s website for more information.

midyimeco.com.au


Responses

  1. Deb, such a coincidence . Saw a cooking show with Rick Stein the English celebrity chef, from Spain last night about all the different peppers and how to cook them – delicious must try.

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    • Get on down to the West End markets next Saturday and get some, they are delicious.

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  2. Aren’t they addictive – I have occasionally had a very hot one that caused me to do the “ooh ah” dance – but I still went back for more.

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    • I have only had one hot one and it wasn’t too bad. I am willing to risk it.

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  3. I saw that same show with Rick Stein the other night. They do look interesting and I am very impressed that they are so simple to prepare.

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    • What a pity I missed the show. Anyway, these will become regular snacks for us.

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  4. I agree they are absolutely delish – I first tasted them many years ago at Cutler & Co in Melbourne and interestingly, the pimientos were supplied by Richard – like you Deb I bought some yesterday and took them to a friends and the 4 of us gobbled them up – can’t wait for next Saturday

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    • Richard is very nice, I think I will be seeing him every week.

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  5. Yum, will give that a go if we can get some here.

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    • They should grow in your area. Check your local markets.

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  6. We love them too so simple and delicious plus Richard is such a delight! He is a regular at Noosa Farmers market when the peppers are in season.

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  7. Now you have to ger adidicted to the “piquillo ” peppers. Another Spanish classic…

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    • I can’t wait to plant the seeds you gave me.

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  8. I don’t know why you’ve made me laugh, but there’s something so fantastic about the simplicity of the recipe ending in “sprinkled with sea salt and ate them.” Those things that are quick and easy and involve little more than OO and SS (olive oil and sea salt) are, in my opinion, THE BEST!! I will have to try this.

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    • You will have to wait for summer when they are in season. They are delicious.

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  9. I first ate these in Galicia, Spain as a tapas- huge plates full and managed to grow them successfully once. I have finally purchased some seed and will give them another go this year, although the weather here can be a bit too hot and dry for them in Melbourne.
    Yesterday I had lunch at Rockpool in Melbourne- they had Pimentos di Padron on the menu as a side plate to go with mains!!! Wrong place for these. So we ordered a bowl full as a starter. Lovely. They were nicely charred from the fire roasting, and served with sherry vinegar. Fortunately we could add the de riguer salt at the table. Hoovered them.
    You are lucky to get them at farmers markets in Brisbane.

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    • I am very happy t have found them here. Good luck with growing them in Melbourne.

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  10. They look like what we call “shishito peppers” here and they’re on menus everywhere. I prepare them just like you do. I just saw a recipe for an Asian beef stir fry dish using them-I’m going to try it.

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    • I am so pleased I can get them here. A friend has given me some seeds in Italy, so I hope I can grow them at Casa Debbio.

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  11. Ooh what a treasure to find and so simple! I find the idea of an occasional hot one quite fun! Some restaurants do that as a roulette sort of idea.

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