Grilled Padrón peppers with fleur de sel

Absolutely! Here’s an article for the simple yet flavorful recipe **Grilled Padrón Peppers with Fleur de Sel**:

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## Grilled Padrón Peppers with Fleur de Sel: A Simple Spanish Delight

When it comes to easy, delicious, and crowd-pleasing snacks or tapas, **Grilled Padrón Peppers with Fleur de Sel** are a classic favorite. Originating from the Padrón region in Spain, these small green peppers offer a unique culinary experience: most are mild and sweet, but every now and then, you might get a spicy surprise! This unpredictability adds a fun twist to this simple dish.

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### Why Padrón Peppers?

Padrón peppers have become popular worldwide because of their delightful flavor and effortless preparation. Grilling them brings out a smoky char that complements their natural sweetness, while the sprinkle of **fleur de sel** — a delicate, flaky sea salt — adds just the right touch of finishing flavor.

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### What You Need

* Fresh Padrón peppers (about 150–200g for 2-3 servings)
* High-quality olive oil
* Fleur de sel (or any flaky sea salt)
* Optional: lemon wedges for serving

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### How to Make Grilled Padrón Peppers

1. **Prepare the peppers:** Rinse the Padrón peppers and pat them dry thoroughly. Moisture can prevent proper charring.
2. **Heat the grill:** Preheat your grill or grill pan to medium-high heat.
3. **Oil the peppers:** Toss the peppers lightly with olive oil to coat them evenly.
4. **Grill the peppers:** Place the peppers directly on the grill, turning occasionally until the skins are blistered and charred in spots—about 5-7 minutes.
5. **Season:** Remove from heat and immediately sprinkle generously with fleur de sel. The salt’s crunch contrasts beautifully with the tender, smoky peppers.
6. **Serve:** Enjoy warm, straight off the grill. Add a squeeze of fresh lemon juice if you like a citrusy note.

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