In Spanish tapas, what kind of pepper is used in pimientos de Padrón?

In Spanish tapas, pimientos de Padrón uses small green peppers.

Padrón peppers are small peppers from Galicia in northwestern Spain. They are commonly fried or blistered in olive oil and finished with coarse salt. Most are mild, but an occasional pepper can be notably hot, which gives the dish its familiar element of surprise.

The peppers take their name from Padrón, a municipality in the province of A Coruña. Protected-origin rules and commercial practice may also use the name Herbón peppers for peppers grown in the traditional area. Their short size, green color, and thin skin make them suitable for quick frying and eating whole.

They are not the same as large bell peppers or dried chili peppers. Heat levels vary naturally, so the dish is not defined as uniformly spicy. Diners generally eat the pepper whole, leaving only the stem, while the salt and blistered skin provide much of the tapa’s character.