INTRODUCTION

If you have ever been in Santiago de Compostela (Galicia, North West of Spain), you have probably tested Padrón peppers (pimientos de Padrón). They are green and small, fried into olive oil, with coarse salt. These peppers are very known because some of them can be spicy. There is and old saying in Galicia about Padrón peppers: Pimientos de Padrón, uns picán e outros non (Padrón peppers, some bite and some do not).

But now, I’m not going to write about these known variety of peppers in Spain, but I’m going to introduce you other peppers, from Galicia too: O Couto peppers. They are very similar to Padrón peppers, but they are not spicy. The size and color are very similar, but O Couto peppers are maybe more elongated.

The way to cook them is the same that the way to cook Padrón peppers. They are very known in the north of Galicia, where they come from. You can find them in Ferrol, Narón and other  close councils. Summer is the season of harvest.

INGREDIENTS

• 14 ounces O Couto peppers
• High quality oil (extra virgin olive oil or, failing that, sunflower oil)
• Coarse Salt to taste (about 2 or 3 pinches)

PREPARATION

In a fry pan or in a fryer (this option is better), add enough olive oil to cover the peppers. Set the fire high and when the oil is hot, add the peppers. Be careful because oil can splatter (I usually cover the fry pan to protect me). If you use a fry pan, turn the peppers when their its bottom color is brown. When the green color of the skin disappear, and they are browned, take them out the oil with a skimmer. Immediately, add some coarse salt over them.

It’s a very easy recipe, but the peppers are very good.

TASTING

The peppers must be eaten immediately, when they are still hot. In Galicia, as Padrón peppers, you can found them in restaurants in the summer.

NUTRITIONAL ANALYSIS

Table with information about calories, fat, cholesterol and other parameters for one serving of this recipe. Important: nutritional data refers to raw ingredients, before cooking.