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4 ounces pimientos de padrón2 tablespoons extra virgin olive oilKosher salt
Wash the pimientos and dry them very well. Heat the oil in a large frying pan over medium high heat. When the oil is rippling, add the pimientos and cook, shaking the pan several times, until the pimientos develop some small white blisters, have golden brown sear marks and they start to soften, about 1 to 2 minutes.
Remove from the pan and place on a towel-lined plate. Sprinkle with salt. To eat them, hold the pimientos by the stem and bite.
Serve with a glass of chilled Cava.
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