Wash the Padron peppers and dry them thoroughly with paper towels to ensure they blister rather than steam.

Heat the olive oil in a large cast-iron skillet over medium-high heat until it begins to shimmer.

Add the peppers to the hot pan in a single layer, being careful not to overcrowd the pan; work in batches if necessary.

Cook the peppers for 5-7 minutes, turning them occasionally, until the skins are blistered and charred in spots and the flesh is tender.

Remove the skillet from the heat and immediately toss the peppers with the flaky sea salt and smoked paprika.

Transfer the peppers to a serving platter.

Grate fresh lemon zest over the hot peppers and squeeze a small amount of lemon juice on top for brightness.

Finish by topping generously with shavings of Manchego cheese and serve immediately while hot.