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Home Padrón peppers from the pizza oven with sea salt

Padrón peppers from the pizza oven with sea salt

Spanish Tapas Side dish Vegetarian Pizza oven Wood-fired Quick Bar snack Easy

Padrón peppers come from Galicia, and the little joke is well known: most are mild, but occasionally one is spicy. In a pizza oven they char in a few minutes, faster and more evenly than in a frying pan on the stove. The fire also adds a faint smoky edge. Make them while the oven is already hot, before the first pizza or between two pizzas. All you need is a small cast-iron pan that fits through your oven opening.

x_ckl_recipe_markerPadrón peppers from the pizza oven with sea salt Padrón peppers charred in a hot cast-iron pan in the pizza oven, sprinkled with coarse sea salt and served with a smoked-paprika yogurt dip. How to make Padrón peppers in the pizza oven? Side dish Spanish 4 10 minutes 3 minutes 25 minutes

Wash the peppers and dry them very well with a tea towel. Water on the skin makes the oil spit and causes the peppers to steam instead of char.
Stir the yogurt with the smoked paprika, the garlic and a pinch of salt to make a dip. Chill it until ready to serve.
Heat the oven until the thermometer reads about 400 °C, which takes roughly 15 minutes. Put the empty cast-iron pan in the oven for the last 5 minutes to heat up.
Toss the peppers with the olive oil. Using heatproof gloves, take the pan out of the oven, add the peppers and return the pan immediately.
Let the peppers char for 1 minute. Take the pan out, shake the peppers, and put it back for another 1–2 minutes, until the skin has black blisters all over and the peppers start to soften.
Sprinkle the peppers immediately with the coarse sea salt and squeeze some lemon over them. Serve them in the pan with the dip on the side. Eat them by the stem.

Spanish Tapas Side dish Vegetarian Pizza oven Wood-fired Quick Bar snack Easy 300 g Padrón peppers 2 tbsp olive oil 1 tsp coarse sea salt 1/2 lemon 150 g full-fat Greek yogurt 1 tsp smoked paprika 1 clove garlic, grated 1 pinch salt, for the dip Pizza oven Small cast-iron pan (approx. 20 cm) Heatproof gloves Pizza Oven pizza-ovens Pizza Accessories pizza-accessories Frying Pan Without Non-Stick Coating frying-pan-without-non-stick-coating BBQ Accessories bbq-accessories ZiiPa Pizza Oven Piana - Wood-fired - with Thermometer - Anthracite - for ø 30 cm pizzas - Rotating pizza stone ZiiPa ["Pizza Oven"] ZiiPa Protective cover - for Pizza Oven Piana - Anthracite ZiiPa ["Beschermhoes"] Cookinglife Grill BBQ Gloves / Oven Gloves Black Leather 500 °C - 2 pieces Grill Fanatics BBQ Handschoen Continenta Wooden Pizza Board / Serving Board with Juice Groove - Rubberwood - ø 25 cm Continenta Serveerplank ZiiPa Protective cover - for Pizza Oven Piana - Slate ZiiPa ["Beschermhoes"] 5-Ingredient Margherita foodies-5-ingredient-margherita Pizza Margherita from the pizza oven foodies-pizza-margherita-from-the-pizza-oven Roasted pepper bites with ricotta and basil foodies-roasted-pepper-bites-with-ricotta-and-basil

Recipe

Padrón peppers from the pizza oven with sea salt

Padrón peppers charred in a hot cast-iron pan in the pizza oven, sprinkled with coarse sea salt and served with a smoked-paprika yogurt dip.

Course	Side dish
Kitchen	Spanish
Servings	4

Preparation time

Preparation time	10 minutes
Time in oven	3 minutes
Total	25 minutes

Equipment

Pizza oven
Small cast-iron pan (approx. 20 cm)
Heatproof gloves

Ingredients

300 g Padrón peppers
2 tbsp olive oil
1 tsp coarse sea salt
1/2 lemon
150 g full-fat Greek yogurt
1 tsp smoked paprika
1 clove garlic, grated
1 pinch salt, for the dip

How to make Padrón peppers in the pizza oven?

Wash the peppers and dry them very well with a tea towel. Water on the skin makes the oil spit and causes the peppers to steam instead of char.
Stir the yogurt with the smoked paprika, the garlic and a pinch of salt to make a dip. Chill it until ready to serve.
Heat the oven until the thermometer reads about 400 °C, which takes roughly 15 minutes. Put the empty cast-iron pan in the oven for the last 5 minutes to heat up.
Toss the peppers with the olive oil. Using heatproof gloves, take the pan out of the oven, add the peppers and return the pan immediately.
Let the peppers char for 1 minute. Take the pan out, shake the peppers, and put it back for another 1–2 minutes, until the skin has black blisters all over and the peppers start to soften.
Sprinkle the peppers immediately with the coarse sea salt and squeeze some lemon over them. Serve them in the pan with the dip on the side. Eat them by the stem.

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Salt only after cooking, and do it immediately. On the warm, oily skin the coarse salt will stick. If you salt earlier, moisture is drawn out of the peppers and they go limp before they colour.

The cast iron really needs the warming time. A cold pan in a hot oven gives soft, green peppers without blisters.

Common mistake: too many peppers at once. If they lie on top of each other they steam. Cook them in two batches if your pan is small so each pepper touches the pan.

Variations: use shishito peppers if you can’t find Padróns. They’re very similar. After cooking, grate some aged Manchego over them, or serve with aioli instead of yogurt.

In a gas pizza oven it works exactly the same. At home on the stove it also works: in a dry, glowing-hot cast-iron pan on the highest heat it takes 4–5 minutes. Turn on the extractor hood.

Padrón peppers are best straight from the oven. Leftovers? Slice them into rings the next day and fry them into a tortilla or scrambled eggs.

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Related categories

Pizza Oven

Pizza Accessories

Frying Pan Without Non-Stick Coating

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