{"id":2302,"date":"2001-12-25T00:00:00","date_gmt":"2001-12-24T22:00:00","guid":{"rendered":"https:\/\/lareiras.es\/?post_type=recipe&p=2302"},"modified":"2022-01-27T18:28:21","modified_gmt":"2022-01-27T16:28:21","slug":"padron-peppers","status":"publish","type":"recipe","link":"https:\/\/lareiras.gal\/en\/recipe\/padron-peppers\/","title":{"rendered":"Padr\u00f3n peppers"},"content":{"rendered":"

Padr\u00f3n peppers<\/h3>\n

Padr\u00f3n peppers are about 2 inches (5 cm) long and have an elongated shape, with a colour ranging from bright green to yellowish green.\u00a0The taste is mild, but some exemplars can be quite hot. This property has given rise to the popular\u00a0Galician<\/a>\u00a0aphorism “Os pementos de Padr\u00f3n, uns pican e outros non<\/i>” (“Padr\u00f3n peppers, some are hot, some are not”).<\/p>\n

Ingredients<\/h4>\n
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  • 500 g Padr\u00f3n peppers<\/li>\n
  • olive oil to fry<\/li>\n
  • Salt<\/li>\n<\/ul>\n

    Step by step instructions<\/h4>\n
      \n
    1. Clean the peppers and remove the tail is removed (if they are to be eaten as a tapa, the tails are usually left)<\/li>\n
    2. Put to heat abundant oil in a frying pan and fry the peppers in int, stirring them from time to time so that they are done well all over, until the skin begins to brown, at which point they are removed.<\/li>\n
    3. Once removed to a plate, salt to taste<\/li>\n<\/ol>\n

      Nutrition<\/h4>\n

      Calories: 20kcal | Carbohydrates: 4.64g | Protein: 0.86g | Fat: 0.17g | Saturated Fat: 0.06g | Sodium: 3mg | Potassium: 175mg | Fiber: 1.7g | Sugar: 2.4g | Vitamin A: 370IU | Vitamin C: 80.4mg | Calcium: 10mg | Iron: 0.34mg
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      Padr\u00f3n peppers<\/h2>\n<\/div>\n
      \n
      \"Padr\u00f3n<\/div>\n<\/div>\n
      <\/div>\n