How to cook up pimientos de Padrón
What are pimientos de Padrón you say? Well pimientos de Padrón are small green peppers unique to Padrón, a region of Southwest Galicia in Northwest Spain.
Originally cultivated by monks in 16th century Spain, pimientos de Padrón are now grown organically at Midyim Eco Produce in the Sunshine Coast hinterland. With the season opening in December through to May, Midyim now has the start of its pimientos de Padrón supplies on sale at the Davies Park Market at West End. Aside from the many medicinal properties of hot peppers, these little babies also have the added quality of being an aphrodisiac!
HOW TO COOK PIMIENTOS DE PADRÓN
Ingredients
Whole organic peppers, organic olive oil, medium coarse salt.
Traditional preparation
Put a few tablespoons of olive oil in a frying pan to heat. Fry the peppers over a high heat until blistered. Pour onto a plate and sprinkle with the salt. Pick up pepper by the stem and eat the whole thing.
See: Pimientos de Padrón recipe for variations to the traditional recipe.
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