Padrón peppers (Pimientos de Padrón) are small, green Spanish peppers, traditionally served blistered in olive oil and sprinkled with coarse sea salt as a popular tapa. They are known for being mostly mild, but with a fun "Russian roulette" element where a few can unexpectedly be spicy. To cook, they are pan-fried in hot olive oil until charred and soft, then immediately seasoned with salt and eaten whole (except for the stem