Wash the Padron peppers thoroughly under cold water and dry them completely with a paper towel. It is crucial that the peppers are dry to ensure they blister properly and to prevent the hot oil from splattering.

Heat the extra virgin olive oil in a large cast-iron skillet or heavy-bottomed frying pan over medium-high heat until the oil is shimmering but not smoking.

Carefully add the peppers to the hot pan in a single layer, making sure not to overcrowd the skillet. Work in batches if necessary to ensure even cooking.

Let the peppers cook undisturbed for about 2 minutes until the skin begins to blister and turn dark brown or black in spots.

Toss or flip the peppers and continue cooking for another 3 to 4 minutes, turning occasionally, until they are soft and blistered on all sides.

Reduce the heat to medium-low and add the thinly sliced garlic and smoked paprika to the pan. Cook for 1 minute, stirring constantly, until the garlic is golden and fragrant but not burnt.

Remove the skillet from the heat immediately and transfer the peppers and garlic to a serving platter.

Sprinkle strictly with the flaky sea salt while the peppers are still hot, and serve immediately with fresh lemon wedges on the side for squeezing.