Padrón peppers, blistered and finished with a sprinkle of sea salt, are flying off British supermarket shelves as the new Spanish food obsession of summer 2025.
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Fancy Something different on the BBQ? Here’s why everyone’s talking about Padrón peppers
When you think of a British summer barbecue, it’s usually the same old story. Burgers, sausages, maybe the odd bit of halloumi if you’re feeling adventurous. But this year, there’s a little Spanish twist going on and it’s honestly a bit brilliant.
The hero of the story? Padrón peppers. Yep, those shiny green things you might have tried on holiday in Spain, blistered in olive oil and sprinkled with salt. Turns out, they’re popping up everywhere in the UK right now—barbecues, kitchen tables, even Instagram feeds.
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Waitrose says so: Padrón Peppers are flying off the shelves
How popular are we talking? Well, Waitrose says searches for “Spanish foods” on their site have shot up more than 200% compared to last year. And Padrón peppers are leading the charge—sales are up 12%. If you’ve never tried them, they’re originally from Galicia, up in northwestern Spain. The story goes, Franciscan monks brought them back from the Americas ages ago, and now they’re pretty much a Spanish summer essential.
Why are Padrón peppers so popular in the UK?
Here’s the fun bit: most Padróns are mild, but every so often you get a spicy one. It’s a total lottery and becomes a bit of a party game—who’s going to get the hot one? Fry or grill them with olive oil, add flaky sea salt, and you’ve got a snack that’s both simple and a little bit exciting. Maybe that’s why they’re such a hit for British get-togethers right now.
Even better, they’re super versatile. Loads of people are skewering them with halloumi or tofu for the barbecue—apparently, searches for “Padrón pepper & halloumi skewers” are up by 200%. Tofu lovers, you’re in luck too—there’s been a big jump in people searching for those recipes as well.
Bringing spanish flavours to British homes: The Padrón pepper craze
If you’ve only had Padróns at a Spanish bar, you’re in for a treat making them at home. They’re the definition of fuss-free: sizzle them in a hot pan or on the barbecue until they blister, then scatter over some salt. That’s honestly it. Serve with a cold beer, and you could almost be in a Galician beach bar (well, if the British weather behaves).
If you’re feeling fancy, throw together a little tapas board—some manchego, olives, crusty bread, maybe some chorizo. You’ll be the hit of any summer party, promise.
Let’s face it, with so many of us dreaming of Spanish holidays—especially after all the travel chaos and those anti-tourism headlines—a bit of Spanish flavour at home is just what we need. And since these peppers are so easy and fun, they’re perfect for both foodies and those who, frankly, just want something quick.
Are Padrón peppers worth a try? Here’s what you need to know
Absolutely! Grab a punnet at the supermarket, give them a quick fry, and see what all the fuss is about. And if you do end up with the spicy one, well… that’s half the fun.
Who knew the humble Padrón pepper would become the surprise star of the British summer? Next time you’re shopping for the weekend barbecue, skip a few sausages and give these little green gems a go—you might find your new obsession.
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