Padrón Chillies

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    TinyPadrn Chillies are fried and sprinkled with coarse salt. These are a popular tapas dish in Galicia in Northern Spain. They are really mild chillies, that melt in your mouth, but don't blow your head off! However, about 1 in 20 can be a little warm; a bit like Russian Roulette! My friend and fellow chef, Kevin Hague has been growing thesePadrn Chillies and seems to to have an inexhaustible supply - so expect more recipes! Serves 4.



  • 500g Padrón Chillies
  • 2 tbsp olive oil
  • Sea salt flakes


  1. Wash and dry the Padrón Chillies and then coat them with olive oil.
  2. Fry in a non-stick sauté pan, until they are blistered and tender.
  3. Sprinkle with the  sea salt flakes.
  4. Serve as a tapas dish or a snack with a cold beer. Yummy!

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