Spanish people don’t like spicy things. I can’t tell you how many times I’d be told at a restaurant in Spain that something was REALLY spicy, that I really needed to prepare myself, only to be underwhelmed. I myself have a low tolerance for spice, but I was always shocked by how easily Spanish people would literally break a sweat over a choice piece of chorizo (which in all fairness can pack a bit of a punch) that didn’t faze my tastebuds a bit.
One exception is the padrón pepper from Galicia. Or should I say, one in every five or so padrón peppers. They are not all spicy; the milder ones are the best, delicious, grassy-tasting little pods that have been vigorously sauteed in olive oil and sprinkled with salt. But eating these things is a bit like playing Russian roulette…somewhere in the mountainous little pepper pile you just ordered there are a few evil ones just bursting with capsaicin. But it’s worth the risk, especially when even the evil ones are delicious.
Padrón peppers are delightfully available in the States (or at least in California) in summer and early fall, and are even more delightfully easy to cook. Heat some olive oil in a pan until shimmering, then add whole peppers and cook until the skin is blistering and browned. Remove from the pan and sprinkle with sea salt. And voilà! A quick, authentic tapas dish you can easily recreate in your own home. Just watch out for those hot ones.
If you don’t trust my instructions and need a slightly more complete recipe, see here, or take it up a notch with some jamón and ajo here. And if they don’t have any peppers in your area, you can always drop some serious cash on a pound or so from La Tienda.