Roast Peppers Recipe for Pimientos de Patron in addition +12 Variants of Preparation to discover

I would like to share my recipe for roasting peppers with you here. Preparing small green peppers is what this article is all about.

Most of us are familiar with the small peppers from Spain. Served as tapas, the little vegetables are a feast for the eyes and taste delicious.

Maybe you’re looking for a suitable side dish or you stumble across the small vegetables at your supermarket. Then you’ve come to the right place.You can serve these peppers quickly and inexpensively.

In addition to the Spanish original, you will also find a table with more than 12 variations of the pod preparation below the cooking instructions. Boredom was yesterday, today you cook with Thomas 🙂

Cooking success is guaranteed: check the photos and step-by-step instructions. I have also made a video for you. I wish you good luck and bon appétit!

Ratatouille is another Mediterranean vegetable with large peppers, tomatoes and courgettes. I’ll show you how to make it elsewhere. © Thomas Sixt Food Photographer

1. Preparing roast peppers the tips from the cooking pro

In advance and if you are shopping, here are some tips:

  • Buy intact and crispy fresh small peppers as much as possible.
  • Almost all supermarkets in Germany sell this variety.
  • Pay attention to the label on the packaging, as it is possible to confuse them with chilli peppers!
  • Wash the peppers thoroughly and dry them.
  • You need olive oil, salt, optional pepper and sugar.
  • I use a special salt that gives the whole thing an absolute kick!

Be careful when shopping! There are also small green and very hot (chilli) pods.

Tip from chef Thomas Sixt
You can usually get roasting peppers in the supermarket. Please pay attention to the labelling. There is a risk of confusing them with chilli peppers.

Please use fleur de sel for this dish. It’s delicious and I’ve seen a Spanish star chef do it!

Preparation tip from chef Thomas Sixt
Fleur de Sel – the flower of salt is my secret ingredient for superfine Pimientos de Patrón.

2. Recipe roasted paprika

Find below the exact ingredients and the step by step instructions with many photos. The cooking video is embedded below the recipe!

By the way, you can send me a cooking question directly via the comment function!

Print Recipe
5 from 33 votes
5 from 33 votes
Roast Peppers
Prepare pimientos de patron yourself, instructions from cooking pro Thomas Sixt with cooking video and step-by-step photos.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Side Dishes, vegetables
Cuisine: Mediterranean Recipes
Keyword: Gluten Free Recipes
Servings: 2
Calories: 408kcal
Ingredients
  • 250 g small green peppers
  • 1 tbs oliv oil
  • 1-2 tsp salt I use Fleur de Sel
  • 4-6 pinches pepper black, grounded I use optional
  • 3 pinches sugar I use optional
Instructions
  • Wash the peppers thoroughly under cold running water, lay them out to dry on a cloth.
  • Have fleur de sel or coarse sea salt and olive oil ready.
  • Fry the small pods in a pan or wok over medium-high heat. Keep the pods moving constantly and cook evenly. Season with salt little by little. Optionally, you can add pepper and sugar to taste towards the end of the cooking time.
  • Arrange the fried peppers in bowls and serve quickly. Enjoy your meal!
Video

3. Calories and nutritional values

Nutrition Facts
Roast Peppers
Amount Per Serving
Calories 408 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 10g63%
Cholesterol 32mg11%
Sodium 332mg14%
Potassium 486mg14%
Carbohydrates 22g7%
Fiber 9g38%
Sugar 6g7%
Protein 13g26%
Vitamin A 1317IU26%
Vitamin C 106mg128%
Calcium 137mg14%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

4. Preparation in the oven

You can also cook the pods in the oven. My tips for this:

  • Please do not mix with other vegetables.
  • Adjust the cooking point well and stay with the oven.
  • Marinate the pods in a bowl with oil and salt.
  • Place on a tray with baking paper.
  • The pods must not be on top of each other.
  • Preheat the grill or hot-air grill to a temperature of 220°C or more.
  • Turn the pods at least once.

I prefer to fry in a pan or wok, so I can taste the pods and take them out of the pan at the right moment!

Tip from Chef Thomas Sixt
Roasting peppers in the pan, pimientos de padron during preparation. Less oil means more turning! But the peppers are more digestible!

5. Ideas for +12 variations of preparation

Beyond Spanish cuisine, you can prepare the small pods in other variations, the table helps as a compass with the indication of the flavour.

Complementary ingredientsDescription and taste
Cream or soy creamToss in boiled down cream with salt, pepper and nutmeg. Creamy!
White truffle oilDrizzle on real white truffle oil before serving. Truffly!
Soy saucePrepare without salt, glaze in soy sauce and sugar at the end. Asian!
WalnutsAdd fresh or caramelised walnuts. Or serve with toasted grated walnuts + butter.
Nutty fine!
AlmondsServe with roasted whole almonds or with grated walnuts + butter.
Nutty strong!
CashewAdd chopped or whole cashews.
Nutty fine!
Pumpkin seedsServe with roasted pumpkin seeds.
Nutty and strong!
SesameSprinkle on at the end, light and dark sesame seeds look and taste great!
Asian!
TurmericSeason with turmeric. Exotic Indian!
CurrySeason exotically with curry, butter and sugar.
Indian!
Pomegranate seedsSprinkle on at the end. Fruity fresh
Red pepperSprinkle on at the end.
Sweet and spicy!
BaconAdd strips and cubes of bacon. Hearty!
TofuFine strips or cubes of fried smoked tofu.
Hearty!

6. What does roast paprika go with

Serve the small pods as tapas or serve the vegetables as a side dish to:

7. More vegetable side dish recipes

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Author: Thomas Sixt

Hi, I am a German Chef, Cookbook Author and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Let yourself be inspired and enjoy good food. If you have any cooking questions, please use the comment function at the end of each article and recipe. I wish Thomas Sixt Good Luck!