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Charred Padrón Chiles and Squid Salad

Charred Padrón Chiles and Squid Salad

One in ten Padróns or shishitos is actually spicy. Pepper roulette!


  • ½ serrano chile, thinly sliced into rings
  • 2 tablespoons fresh lime juice
  • Kosher salt, freshly ground pepper
  • 2 cups Padrón chiles or shishito peppers
  • 1 tablespoon plus 1 teaspoon vegetable oil
  • ½ pound squid, bodies sliced into rings, tentacles halved
  • 1 teaspoon Aleppo-style pepper
  • 1 cup cilantro leaves with tender stems
  • 1 cup basil leaves, torn if large

Recipe Preparation

  • Whisk serrano chile, olive oil, lime juice, fish sauce, and sugar in a small bowl to combine; season vinaigrette with salt and pepper. Very thinly slice 2 Padrón chiles into rings and add to vinaigrette. Let sit 10 minutes.

  • Heat 1 Tbsp. vegetable oil in a large skillet over medium-high. Pat squid dry with a paper towel; sprinkle with Aleppo-style pepper and season with salt and pepper. Cook, undisturbed, until bottom side is golden brown, about 1 minute. Toss squid and continue to cook, tossing often, until cooked through, about 1 minute longer. Transfer to a medium bowl and wipe out skillet.

  • Heat remaining 1 tsp. vegetable oil in skillet and cook remaining Padrón chiles, tossing occasionally, until blistered and browned in spots and crisp-tender, about 5 minutes.

  • Transfer chiles to bowl with squid; add vinaigrette with sliced chiles, cilantro, and basil and toss to combine. Season with salt and pepper.

Nutritional Content

Calories (kcal) 220 Fat (g) 16 Saturated Fat (g) 2.5 Cholesterol (mg) 130 Carbohydrates (g) 10 Dietary Fiber (g) 2 Total Sugars (g) 5 Protein (g) 11 Sodium (mg) 150Reviews Section

Watch the video: Padron Peppers. How to Cook Padron Peppers. Easy Padron Pepper Recipe. Charred Peppers Recipe (October 2021).