To begin, rinse the Padrón peppers thoroughly under cool water. Pat them dry with a clean kitchen towel to remove excess moisture, which helps them fry more evenly and prevents oil splatters.

In a large skillet, heat 2 tablespoons of extra-virgin olive oil over medium-high heat. Use enough oil to create a light, even coating on the bottom of the skillet to help the peppers cook evenly without becoming greasy.

When the oil is hot but not smoking, carefully add the dry peppers in a single layer. Avoid overcrowding the skillet to ensure each pepper has direct contact with the oil for an even fry. Fry the peppers undisturbed for 1-2 minutes.

Using tongs, turn the peppers over to fry the other side. Continue frying for another 1-2 minutes, or until the peppers blister and start to develop light brown patches. They should be tender but not overly wilted.

As the peppers fry, you may hear some popping, which is normal as the skins blister. If necessary, reduce the heat slightly to avoid burning, but maintain enough heat to keep the oil actively frying.

Once the peppers are evenly blistered and lightly golden, use a slotted spoon or tongs to transfer them to a paper towel-lined plate. Let them drain briefly to remove any excess oil.

While the peppers are still warm, sprinkle them generously with coarse sea salt. The salt enhances the natural flavours of the peppers and provides a pleasant crunch with each bite.

Serve the Padrón peppers immediately on a warm serving platter. They are best enjoyed hot and fresh as a traditional Spanish tapa. Pair with a crusty baguette and a glass of chilled white wine, or enjoy alongside other tapas like tortilla Española for a complete Spanish experience.