Pan-Fried Pedron Peppers with Sea Salt

Wash the pedron peppers under cold water and dry thoroughly with a clean tea towel or kitchen paper to prevent oil spitting.

Heat a large non-stick frying pan over medium-high heat and add the olive oil, swirling until it shimmers but does not smoke.

Arrange the dried pedron peppers in a single layer in the hot oil, working in batches if needed to avoid overcrowding.

Fry the peppers for 3–5 minutes, turning occasionally with tongs, until their skins blister, char in spots and they soften and wrinkle.

Transfer the hot peppers to a serving plate and immediately sprinkle generously with flaky sea salt.

Serve the peppers straight away while warm as a snack, starter or part of a tapas spread.