Pan-Seared Padrón Peppers (No Frying)

🫑 Padrón Peppers: The Healthy Snack

Padrón peppers are famous for their intense flavor and the fun uncertainty of \"some are hot, others are not.\" Traditionally served deep-fried in oil, which turns them into an unnecessary calorie bomb. In this version, we cook them on a griddle at high heat, achieving that characteristic \"blistered\" and toasted look but using 90% less fat.

It is an ideal side dish or starter to share, rich in vitamin C and fiber, which preserves all its natural sweetness and meaty texture. By not immersing them in oil, the pepper flavor stands out much more, making it the perfect complement to a light fish or lean meat dinner.

🌿 Why is it exceptionally healthy?

• Very Low Calorie: By avoiding frying, a generous serving barely provides 50-60 calories.
• Vitamin C Bomb: Peppers are one of the best plant sources of this vitamin, essential for collagen and defenses.
• Capsaicin Properties: Those that are spicy contain capsaicin, a compound that aids fat burning and is a natural analgesic.

👨‍🍳 Step-by-Step Preparation

1. Washing and Drying: Wash 250g of Padrón peppers. It is vital to dry them perfectly with a cloth; if they have water, they will splatter on the griddle.
2. Griddle Prep: Heat a wide non-stick griddle or pan until very hot (almost smoking).
3. The Sauté: Add a teaspoon of EVOO and spread the peppers. Do not crowd them so they all touch the hot surface.
4. Quick Cooking: Cook over high heat for 5-7 minutes. Move them occasionally until the skin blisters and white/toasted spots appear.
5. The Master Touch: When tender but still firm, remove from heat.
6. Finalizing: Generously sprinkle sea salt flakes (Maldon type) and serve immediately while hot.