We were extremely fortunate at our little mid-afternoon lunch party to be graced by the presence of our friend Noadas’ parents. They had arrived from Galicia earlier during the week to enjoy the last days of semi-warm Mallorcan weather. And of course, they brought some lovely treats to share.
Alongside our braised lamb pièce de résistance, we enjoyed juicy chorizos criollos with Salvatore’s extremely fragrant chimichurri salsa, wonderfully creamy Asturian cow milk cheese accompanied by warm thick bread, very special pimientos de padron – hailing directly from Padrón(!!), and to finish, a beautiful bottle of sweet and strong Dalva Porto from Oporto, Portugal.
Pimientos de Padrón
Though now farmed in many areas – even in the States, it’s not often that we get these little bite sized green peppers direct from the area to which they bear the name of. Though most taste sweet and mild, our batch had a couple of very spicy ones hidden in the mix, and seemingly claimed victim only the most sensitive at the table.
- 400 grams (slightly under 1 pound) Pimientos de Padrón
- 4-5 tablespoons good olive oil
- sea salt
Heat oil in a large frying pan at medium-high temperature. I usually use a large wok to make the frying a bit easier and less messy. Place whole peppers into the pan and fry until skins begin to blister, stirring several times throughout (~4-5 minutes). Following, remove peppers to a serving plate (drain oil using a paper towel if necessary) and sprinkle with sea salt. Serve hot.
A los padres de Noadas… muchas gracias para todos! Besitos, K & C.