Tapas Padron Peppers

We first tried padron peppers over twenty years ago in a small restaurant on a keyside in Mallorca.  I still remember my mothers excitement the first time she saw the peppers for sale in the UK nearly fifteen years later which goes to show just how much this very simple dish had stuck in our memories.

Many might question what can be so exciting about a bowl of fried peppers?

Firstly it is the peppers themselves. Often called the Russian roulette peppers, most are relatively mild but the odd one will be fiery hot and there is no way to tell until you pop it in your mouth. They have an intensity of flavour with a bitter kick that have been bred out of most water pumped hothouse varieties and their thin skin makes them perfect for quickly stir frying. The addition of good quality olive oil and salt takes them to a different level of taste sensation.

It took a while for padron to be available in the UK but you can now buy them from Waitrose and Sainsbury’s. They are also extreme easy to grow yourself , both indoors and out and are one of the easiest peppers to grow in the UK.


Cooking Time: 5 minutes

Serves: 2 as part of a tapas meal or starter


  • 250g padron peppers
  • 2 tsp olive oil
  • 1g salt


Heat the oil in a large frying pan or wok until sizzling hot. Add the peppers and salt and stir fry, turning frequently for 3-5 minutes until the skin begins to blister and the peppers soften. Serve immediately.

7 Comments Add yours

  1. chef mimi says:

    These remind me of the skinnier chile peppers that have become trendy in the US, called Shisito peppers. They’re so good grilled. Hopefully I can locate some of your peppers!

    Liked by 1 person

    1. Tabula Rasa says:

      Yes they are similar. Padron has the edge taste wise and is slightly more mild but the shishito fruit quite late when the Padron have run out of steam a bit so I grow both.

      Liked by 1 person

      1. chef mimi says:

        Very cool. I can’t get exotic produce or plants where I live, so I just grow the basic jalapeño for the most part…

        Liked by 1 person

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