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Barcelona - Serious eats article

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Anybody seen this? Any comments?

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  1. Pimientos de Padrón deep fried??? (so she says in the photo captions)
    Usually best DRY fried, i.e. NO oil, just scorched with salt on the heat — then dressed with a little oil IF wanted. Or, placed on a grill over a wood fuelled fire.
    Good photos though.

    1 Reply
    1. re: Haarlson

      Makes me hungry thinking about it :) I really like dry fried.

    2. Comments? Seems just as pedestrian as all the other Spain articles I've read on Serious Eats.