Spain remains a popular holiday destination, despite recent anti-tourism protests, and with summer on the horizon, many are looking to recreate the flavours of the country through a Mediterranean-inspired kitchen.
Waitrose has reported that searches for ‘Spanish foods’ on their website have soared 215% compared to this time last year – and there’s one particular Spanish staple making its way to British barbecues and alfresco summer feasts. The dish, known for its slightly salty flavour, is a perfect addition to tapas spreads or everyday meals. It’s light, easy to prepare, and when blistered and sprinkled with sea salt, the taste becomes almost addictive. Often served simply, it captures the laid-back essence of Spanish dining. And now, it’s fast becoming the must-have item on British grills this summer.
Sales of Padrón peppers at Waitrose are up 12% year-on-year. The food, named Pementos de Padrón in Spanish, hails from the small town of Padrón in the Galicia region of northwestern Spain.
It is believed the small green peppers had been brought back by Franciscan monks as they returned to Europe from the Americas, where the Aztecs cultivated them for thousands of years.
One of the great things about this dish is that it allowes for versatility. According to Waitrose, most-searched combinations are padrón pepper & halloumi skewers, which are up 203% month-on-month, and shawarma-spiced tofu & Padrón skewers, which have seen a 60% increase.
Padrón peppers contain varying levels of capsaicin, a natural chemical compound in chili peppers that gives them their spicy heat.
This means most are mild and sweet, but occasionally some can be surprisingly spicy. This unpredictability is part of their charm – often referred to as a culinary ‘Russian roulette’.
Preparing the meal is really simple. First, heat olive oil in a large frying pan over a high heat, or if using an air-fryer, heat it to 205C for a few minutes.
Fry the peppers, stirring them frequently for five minutes they become blistered and wilted. The peppers should be soft and slightly charred. Finally, transfer them to a serving plate and season with some sea salt.
