Spanish tapas classics: simple, quick and full of flavour
Pimientos de Padrón are small green peppers from Galicia that are fried in olive oil and sprinkled with coarse sea salt. They are a popular part of Spanish tapas culture and are characterised by their mild flavour, with the occasional spicy pepper thrown in. This simple dish is quick to prepare and makes an excellent starter or snack.
Ideal wine pairing: Verdejo from Rueda (DO Rueda)
A Verdejo from the Spanish region of Rueda is the perfect accompaniment to Pimientos de Padrón. This white wine is characterised by its fresh acidity and aromas of citrus fruit, green apple and herbs. The lively freshness of the Verdejo harmonises perfectly with the slight spiciness and salty flavour of the pimientos. The combination ensures a balanced taste experience in which the wine emphasises the flavours of the peppers without overpowering them.
Further wine recommendations:
1st Albariño from Rías Baixas (DO Rías Baixas)
Albariño is a prime example of a fresh, Atlantic white wine with salty minerality, lively acidity and flavours of lime, white peach and grapefruit. It offers the necessary clarity and freshness to perfectly complement the oily, slightly spicy pimientos de padrón. Its subtle saltiness in particular emphasises the sea salt flavour of the dish. A pairing that conveys Mediterranean elegance in its simplicity and is perfect for warm summer days.
2. sauvignon blanc from the Loire (AOC Sancerre or AOC Touraine)
A Loire sauvignon shows crisp acidity, flavours of gooseberry, citrus, green pepper and a mineral structure that harmonise perfectly with the roasted aromas and green character of the pimientos de padrón. The freshness of the wine cuts through the olive oil, while its cool herbal notes echo the green peppers. This wine provides a refreshing balance and aromatic depth, especially with a slightly spicy pepper.
3. Grüner Veltliner from the Wachau (DAC Wachau)
Grüner Veltliner is known for its peppery flavour, citrus notes and elegant acidity. Veltliner is an ideal partner for the slightly spicy pimientos – its spiciness enhances the savoury accents, while its fruity freshness balances the dish. The Wachau produces particularly mineral varieties with a cool style, which give the dish an exciting alpine edge. The Veltliner thus creates a harmonious balance between freshness, spiciness and roasted flavours.
4. vermentino from Sardinia (DOC Vermentino di Sardegna)
Vermentino offers flavours of lemon, grapefruit, white flowers and Mediterranean herbs, often accompanied by a slightly salty minerality. These characteristics perfectly complement the flavour structure of the pimientos de padrón and enhance the Mediterranean character of the dish. The combination of lightness and aromatic depth in the wine brings out the roasted flavours and sea salt perfectly. Especially recommended if you want a touch of sunshine and sea breeze.
5th Riesling Kabinett from the Mosel (VDP Mosel)
A light Riesling Kabinett brings fine residual sweetness, lively acidity and flavours of lemon, green apple and slate minerality into play. This style provides an exciting balance to the slight sharpness and saltiness of the pimientos. The sweetness skilfully buffers the spiciness, while the acidity breaks through the oiliness of the dish. It is particularly exciting when some of the peppers are significantly more pungent – a pairing with tension, balance and depth.
The recipe:
Pimientos de Padrón mit Meersalz
Cooking utensils
- 1 Große Pfanne oder Grillpfanne
- 1 Kochlöffel
- 1 Küchenpapier
- 1 Servierteller
Ingredients
Hauptzutaten:
- 200 g Pimientos de Padrón
- 2 EL Olivenöl
- Grobkörniges Meersalz
Preparation
Vorbereitung:
- Pimientos de Padrón waschen und gut abtrocknen.
Anbraten:
- Olivenöl in einer großen Pfanne bei mittlerer bis hoher Hitze erhitzen.
- Die Paprikaschoten in die heiße Pfanne geben und unter gelegentlichem Wenden braten, bis sie Blasen werfen und leicht gebräunt sind (ca. 5 Minuten).
Servieren:
- Die gebratenen Pimientos de Padrón auf Küchenpapier abtropfen lassen.
- Auf einem Servierteller anrichten und großzügig mit grobem Meersalz bestreuen.
- Sofort servieren.
Empfohlene Beilagen:
- Frisches Baguette
- Aioli
- Manchego-Käse
