BBQ Magazine
  Say Hello
  BBQ magazine Merchandise

Join us on      

@thebbqmag for all




Grilled Pimientos Do Padron

Spanish style blistered peppers are best cooked over charcoal and served with creme fraiche

 Martin Nordin   Summer 2022 Join us on        @thebbqmag

 #PimientosDdPadron #Peppers




Spanish style blistered peppers are best grilled over charcoal and served with creme fraiche




Grilled Pimientos Do Padron

300g pimientos de Padrón

2 tbps rapeseed oil

Sea salt flakes

300ml crème fraîche

2 tsp mild chilli powder, e.g. piment d’Espelette

1 tsp sesame seeds (preferably a mixture of colours)

Kombu leaves (available from Asian grocery stores)




1. Light the table barbecue (grill) and let the charcoal take on a fine, even glow.

2. Place the pimientos in a bowl, cover with oil and massage until everything is covered. Place them in a coarse mesh strainer and grill until they take on colour and their skin starts to bubble and crack. Remove from the grill and season with sea salt flakes to taste.

3. Dollop crème fraîche on to a plate, sprinkle chilli powder and sesame seeds on top and grate the kombu over it using a zester. Place the pimientos on top and serve immediately.

* To ensure that smaller ingredients such as Padrón chillies and mushrooms don’t fall through the grill, use a double strainer. Take two equal sized, coarse mesh strainers, put what you want to grill inside and wrap the two handles together tightly using steel wire.


All Recipes



We'd love to hear your feedback on this recipe! Why not be the first to review it?

note your review will not appear immediately upon submission





There are no videos linked to this story


There are no audio files linked to this story


There are no image galleries linked to this story




Still hungry?


Get BBQ insights

Join our mailing list to be kept up-to-date with everything that is going on at BBQ HQ.

Every now and again, we'll email you the latest BBQ news, new recipes to try, BBQ community news, and a preview of what is coming in our next edition.

Simply fill in the form opposite - we won't bombard you with click bait, and you can opt out at any time.






Copyright ©2023 The BBQ Magazine. All rights reserved. The BBQ Magazine is a company registered in England and Wales with company number 13094123.


BBQ magazine uses cookies for analytical and technical purposes to improve our service to you. Please choose whether to only allow technical cookies, or accept all. more information here