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Pimientos de padrón


  • 400 g padron chillies small green chillies
  • 2 big garlic cloves
  • 5 tbsp olive oil
  • coarse sea salt


  • Peel the garlic and cut it into four wedges. Grab a pan and put on high heat. Pour in the olive oil and let it warm up.
  • In the meantime, clean the chillies with water and dry them well afterwards.
  • Put the garlic segments in the olive oil, which has warmed up in the meantime, and let it fry for a while. Now add the chillies immediately. Let them fry well for about 30 seconds, almost fry them before you turn them over. All sides have to be fried for a while. You can prick the chillies with a knife so that the air goes out.
  • The chillies are ready as soon as they get black spots. Scoop them out of the pan without taking the oil and put them in a bowl. Now add the coarse sea salt and mix well.
  • Grab a nice bowl to serve, like the typical tapas dishes.


Put on the table and feast! Tastiest is to eat them directly, but they are still tasty when cold. Goes well with a craft beer I say from my own experience ;)