Roasted Padron Peppers

Instructions

1. Prepare the peppers
   Wash and thoroughly dry the Padron peppers. It's important they are completely dry to achieve proper blistering. Remove any stems if desired, though they can be left on as handles for eating.
2. Heat the pan
   Place a large cast-iron skillet or heavy-bottomed pan over high heat. Allow it to get very hot, almost to the smoking point. This is crucial for properly blistering the peppers.
3. Cook the peppers
   Add the olive oil to the hot pan, then immediately add the peppers in a single layer. If cooking garlic slices, add them now. Don't overcrowd the pan; work in batches if necessary. Let the peppers cook undisturbed for about 2 minutes until they begin to blister on one side.
4. Blister all sides
   Using tongs or a spatula, turn the peppers frequently to blister all sides evenly. The skin should char and blister in spots, but not burn completely. This process takes about 6-8 minutes total.
5. Season and serve
   Transfer the blistered peppers to a serving plate. Immediately sprinkle with sea salt, smoked paprika if using, and black pepper while the peppers are still hot. Garnish with toasted pine nuts if desired. Serve immediately with lemon wedges on the side for squeezing over the peppers.