Padron peppers

Anna's tips for the best padron peppers:

• I always make sure the frying pan is really hot before adding the peppers. This helps them blister and char quickly, giving them their signature smoky flavour while keeping the flesh tender.
• Don't be tempted to skimp on the flaky sea salt. Sprinkling it over the peppers while they're still hot is what makes this simple tapas dish so moreish.
• I like to serve these alongside other tapas favourites such as patatas bravas, olives and crusty bread. They're best eaten straight from the pan while still warm and slightly blistered.