Padrón peppers (Pimientos de Padrón) hail from the namesake area in northwestern Spain. Consuming them is usually a bit like enjoying a sport of Russian roulette: Most are delicate and delicate in taste, however round one in 10 have a strong, spicy kick. Usually, Padrón peppers might be fried, coated or stuffed, however they’re usually flame cooked in olive oil and flaked sea salt till they blister, making them an ideal forged iron dish.
Lately, padrón peppers have seen an enormous surge in recognition throughout bars and eating places in Europe. Because of their bite-sized form, helpful stem, and salty moreish (that’s British for “you’re going to need some extra”) taste, they make an ideal bar snack, tapas plate, or simply shareable aspect. Spain-based Ooni Ambassador Alberto Zanrosso introduced this recipe to life on a rooftop in Barcelona as a part of a flame-cooked banquet with buddies. The peppers are finest when cooked till tender, which requires a slower prepare dinner at a decrease temperature. This makes it a really perfect warm-up or warm-down recipe on your subsequent gathering.
Yield
Serves 2 to 4 as a aspect or starter
Time
20 minutes
Gear
Ooni Pizza Oven
Ooni Infrared Thermometer
Ooni Cast Iron Pan
Components
18 ounces (500 grams) Padròn peppers
2 tablespoons (25 grams) extra-virgin olive oil
Giant pinch (3.5 grams) Maldon or different flaked sea salt
Methodology
Hearth up your oven. Preheat the oven to 392°F (200°C), then add the skillet and preheat till the middle hits the identical temperature.
In a bowl, toss the peppers with the olive oil and salt. Add to the new pan and prepare dinner within the oven, giving the pan a shake each 2 minutes. Flip the pan 90° each 5 minutes for a tough whole of quarter-hour. Prepare dinner till the peppers are tender and blistered. Serve instantly.
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