Rinse and dry the Padrón Peppers thoroughly; any surface moisture will make the oil spit during cooking.
Heat a large skillet over high heat until very hot, then add enough Olive Oil to just coat the bottom (about 1–2 tablespoons for a handful of peppers).
Add the peppers in a single layer and let them blister undisturbed for 2–3 minutes; then toss or shake the pan and continue cooking another 2–3 minutes until they’re charred in spots and tender all over.
Use tongs to transfer the peppers to a serving plate and immediately sprinkle with flaky Sea Salt to taste so the salt sticks to the hot skins.
Serve hot as a tapa—eat by holding the stem and popping the whole pepper in your mouth. Warn guests that a few may be unexpectedly spicy, which is part of the charm.
