Pimientos de Padrón

These small green peppers originate from Padrón, a municipality in the Galician province of A Coruña, and they come with a well-known Galician saying that resonates in every Spanish bar: 'uns pican e outros non' – some are hot, some are not. Statistically, about one in five delivers a genuine kick, while the rest are mild, sweet, and wonderfully vegetal. This unpredictability is precisely the appeal; sharing a plate becomes a delightful, communal lottery. Unlike Patatas Bravas (#5), where the heat from the sauce is a known quantity, Padrón peppers keep their intentions a secret until you take a bite. Preparation is deliberately minimal: they're blistered in very hot olive oil, drained, and then dusted with coarse sea salt. Expect to pay €5–9 for a generous racíon. While they peak in late summer during Galicia's growing season, you’ll find them year-round throughout Spain. A cold Estrella Galicia is the perfect complement to this rustic, exciting tapa.