Pimientos de Padrón

Sourced from the Padrón region in Galicia, each pepper is quickly fried in olive oil and sprinkled with coarse sea salt, a preparation that preserves their tender skin and smoky char. Data from local producers shows that the heat intensity comes from capsaicin variation, with the hot ones averaging 5,000 Scoville units—milder than a jalapeño but unpredictable enough to make each mouthful a game. Compared to the average tapas dish, they offer a minimalist, bold experience that relies on natural contrast rather than heavy sauces. Perfect as a shared starter, they prove that simplicity can outrank complexity when freshness is this precise.