Here's how to cook padron peppers by the head chef of London tapas restaurant The Salt Yard.
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00:00Hi, my name is Joe. I'm the head chef at Salt Yard Restaurant,
00:02and today I'm going to be showing you how to do the perfect Padrón pepper.
00:09Padrón peppers are traditionally Spanish tas. They are very commonly used at the very beginning
00:16of a meal, and I'm going to show you how to cook them at home. So the first thing to do
00:22is take a handful of peppers and coat them in oil.
00:30You need to heavily season them with rock salt. It's really important you use the
00:37Maldon sea salt or a really nice flaked salt. You want to taste the salt while you're eating
00:42the peppers, and the seasoning and flavor of the rock salt is so much better than table salt.
00:46A little sprinkle of pepper, and mix it together with your hands.
00:51And then they're ready to fry. The trick with Padrón is to make sure the pan is as hot as it
01:00possibly can be, making sure the oil is smoking, and then we add the Padrón in.
01:09So
01:19once the Padrón are blistered and burnt around the outside and slightly soft to touch,
01:24we're ready to go. Be careful because they do split in the pan and will spit at you.
01:31I'm going to take them from here.
01:40So
01:49and just the last thing to do, season it with a little bit of salt.
01:52And there we have it, Padrón peppers.