Padrons are a treat that until recently were found only in Spain, usually at a tapas joint. With a flavor that is hard to describe, it almost seems padrons can be addictive. There are several “basic” methods of cooking these peppers, and this is my take on the most common. Many people deep fry the peppers, but I tend towards the frugal so I prefer to shallow fry the peppers. For stovetop cooking, I also feel I have a little more control this way. Remember not to over load the pan with peppers or you lower the temperature of the oil too much and wind up with limp, soggy peppers. The idea is to blister the skin and brown the peppers a little. Be sure to use a large crystal salt-the crunch it provides is part of the whole experience. By the way, smaller padron peppers are usually mild, but a hot one shows up now and again. This is part of the joy of eating these peppers I think, that little thrill you get wondering if the next one might sting a little. When padrons get larger, say longer than 2 inches, they suddenly turn on the heat and can/usually deliver quite a bit of fire, so be careful.
INGREDIENTS:
Padron peppers (As many as you wish) Oil as needed for frying Salt to taste-use a large crystal salt such as Maldon, Murray River, or Diamond Crystal kosherMETHOD:
Wash the peppers and dry thoroughly. Any water on the peppers may cause the oil to “pop” and spatter.
Heat a pan, preferably one with high sides like a sauteuse or chefs pan, over medium high heat. When the pan is hot, add the oil to a depth of around a ½ inch.
Heat the oil until the surface is shivering. Put a pepper into the oil-it should start cooking immediately. If not, retrieve the pepper and wait another minute or so before trying again. When the oil is hot, add peppers to the pan, taking care not to crowd them too much lest you drop the oil temperature too much.
Cook the peppers just until they are blistering and browning. They may puff up a bit, that is fine. As soon as the peppers are colored, use a slotted spoon or spider to remove them from the oil, giving the spoon handle a little tap on the edge of the pan to rid the peppers of more oil. Transfer the peppers to a plate lined with paper towels to absorb excess oil. Sprinkle the peppers with a good pinch of salt evenly, and start the next batch if you are cooking more.
Eat the peppers while still hot or warm, with bread, or not. Typically, beer, sherry, or a glass of cold crisp verdelho is the drink of choice.
Chef’s Notes and Tips:
When I am done frying the peppers, I cool the oil and then pour it into a jar to use for flavoring things. It is great for scrambled eggs or using for sautéing vegetables. I like it drizzled onto sandwiches with thinly sliced ham or cold cuts, or with grilled vegetables and fresh mozzarella and sprouts or arugula. If I have left over peppers, they go into eggs, frittatas, or sandwiches.
If you want to play with the flavors, use a smoked salt, or mix some salt with some pimenton de la vera (smoked paprika) and a little pepper and toss this on after they peppers have cooked.
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