Padrón Peppers, or Pimientos de Padrón, are small green peppers that are a beloved part of Spanish cuisine, particularly in the region of Galicia. These peppers are typically fried in olive oil until they blister, then sprinkled with coarse salt, creating a simple yet flavorful dish.

The history of Padrón Peppers dates back to the 16th century when they were introduced to Spain from the Americas. Originally cultivated in the town of Padrón, these peppers have become a staple in Spanish tapas bars, enjoyed by locals and visitors alike.

To prepare Padrón Peppers, heat a generous amount of olive oil in a frying pan. Add the peppers and fry them until they are blistered and slightly charred, which usually takes about 5-10 minutes. Once cooked, remove them from the heat and sprinkle with salt to enhance their natural flavors.

One of the delightful aspects of Padrón Peppers is their unpredictability; while most are mild, occasionally you may encounter a spicy one, adding an element of surprise to your meal. You can also experiment by adding garlic or lemon juice for an extra kick.

In Spain, Padrón Peppers are often served as a tapa, perfect for sharing with friends and family over a glass of wine or beer. They are best enjoyed hot, straight from the pan, allowing you to savor their smoky flavor and tender texture.

While Padrón Peppers are low in calories and packed with vitamins, it's important to enjoy them in moderation, especially if fried in oil. They are a great source of antioxidants and can be a healthy addition to your diet when prepared with care.