Padrón Peppers and Sea Salt.
- Olive oil
- Several handfuls Padrón peppers
- Sea salt
Heat a few tablespoons of olive oil in a large shallow skillet over medium flame until simmering but not yet smoking. Add peppers - work in batches if necessary so not to over crowd pan. Sauté until peppers wrinkle, soften and char - shaking pan as you go. Peppers take time to cook, allow about 10 minutes per batch. Remove from heat and transfer to a serving platter. Sprinkle with a generous pinch of salt. Serve hot - with icy cold sherry or something equally delicious.