Wash and pat dry the Padron peppers.

Add the peppers to a bowl and add 3 tbsp of olive oil, coating them well.

Preferably in a cast-iron pan (or a stainless steel pan) over medium-high heat, add the Padron peppers. To stop the oil from splashing, you can put a splatter screen over the top of your pan.

Cook the peppers until soft and blistered/charred (about 5-7 minutes), turning them as necessary to make sure they're charred on all sides.

Finish with sea salt flakes as soon as you get them out of the pan. I like to toss them in a large bowl with the sea salt flakes to make sure every single one of those peppers has some delicious sea salt flakes on it.

Serve immediately in a tapas bowl, and finish with a final sprinkle of sea salt flakes for good measure.