I spent much of April and May 2009 traveling in Spain and Portugal, and still dream about the food: Jamón ibérico, 5-year-aged Manchego, porco Alentejana (pork and clams)... When I came across these peppers at the farmers market, I immediately thought of recreating pimientos de Padrón.
Even without true Padrón peppers, you can prepare this dish at home. Compare the pictures of my peppers with those from a restaurant in Lisbon, Portugal.
Step 1: Get Peppers
Unlike true Padron peppers, apparently none of these will be hot. Part of the fun of Pimientos de Padrón is coming across a hot one, but these will still taste great.
Wash and dry the peppers.
Step 2: Heat Oil
I used a mixture of olive oil and canola oil, because I ran out of olive and had plenty of canola. Though, I prefer to use olive oil. Steve McCulley of Apollo Olive Oil -- my favorite producer -- suggests that olive oil's polyphenols survive up to 320°F. Considering the peppers don't absorb much oil and the frying temperature is relatively low, it's probably irrelevant what type of oil you use.