I recently tasted these while on holiday in Spain. Sometimes it is the simple recipes that are best and this fried padron recipe is no exception.
Wash the peppers and set aside to dry. Meanwhile fill a small pan with about 2cm of olive oil and heat.
Carefully fry the peppers for 1-2 minutes. You’ll need to keep turning them and be careful not to burn the skins as this can happen in a few seconds. Once done, remove from the pan and place on some kitchen roll to drain. Sprinkle with some sea salt and serve with a cold beer. Beautiful.