Spanish Grilled Padrón Peppers with Sea Salt

Introduction

Padrón peppers are a staple of Spanish tapas, known for their mild yet occasionally spicy flavor. Grilling them on the Arteflame grill brings out exceptional smokiness and an irresistibly blistered texture. With just a sprinkle of sea salt and a touch of butter, this simple dish turns into a flavorful appetizer perfect for any gathering.

Ingredients

• 1 lb fresh Padrón peppers
• 2 tbsp unsalted butter
• 1 tsp coarse sea salt
• 1/2 tsp smoked paprika (optional)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil onto three paper napkins and place them inside the grill.
2. Stack firewood over the napkins and light the paper.
3. Allow the grill to heat up for about 20 minutes until the cooktop is evenly heated.

Step 2: Prepare the peppers

1. Rinse and thoroughly dry the Padrón peppers.
2. Place them in a large bowl and toss with melted butter.

Step 3: Grill the peppers

1. Spread the peppers evenly on the Arteflame flat cooktop, placing them closer to the center for more intense heat.
2. Allow the peppers to blister, turning them frequently for 3-5 minutes until they are lightly charred and wrinkled.

Step 4: Season and serve

1. Remove the peppers from the grill and transfer them to a serving plate.
2. Sprinkle generously with sea salt and smoked paprika if using.
3. Serve immediately while hot for the best taste and texture.

Tips

• Use fresh Padrón peppers for the best flavor and texture.
• If you prefer a spicier kick, add a pinch of red pepper flakes after grilling.
• Do not overcook – remove the peppers from the heat when they are just blistered to keep them tender.

Variations

1. Garlic Butter Padrón Peppers: Melt butter with minced garlic and toss the peppers in it before grilling.
2. Smoky Paprika Padrón Peppers: Add a generous dash of smoky paprika before serving for extra depth.
3. Citrus Zest Padrón Peppers: Mix in freshly grated lemon or orange zest for a zesty contrast.
4. Cheesy Padrón Peppers: Sprinkle freshly grated Manchego or Parmesan cheese while hot for a rich flavor.
5. Balsamic Glazed Padrón Peppers: Drizzle with aged balsamic vinegar for a sweet-tangy touch.

Conclusion

Grilling Padrón peppers on the Arteflame grill results in a smoky, blistered snack that is simple yet packed with flavor. This Spanish tapa is perfect for outdoor cooking and pairs well with various grilled meats and beverages.

Best pairings

• Spanish chorizo – The spicy, smoky notes complement the mild heat of the peppers.
• Grilled steak – Serve alongside a seared steak for a complete meal.
• Manchego cheese – A sharp, nutty cheese pairs well with the charred notes of the peppers.
• Rioja wine – A robust Spanish red wine enhances the smoky flavors.
• Garlic aioli – A rich, garlicky dipping sauce to enhance each bite.