One of the most iconic recipes of Spanish cuisine and maybe also one of the most “emperor is naked” one. The fried peppers are present in many dishes as a perfect garnish of fish and meat as well as in sandwiches and empanadas without forgetting the flavour they bring to a good potato omelette.
Wash the peppers well.
Fry the peppers in a frying pan with at least 1 inch of extra virgin olive over medium heat from both sides.
They are ready when they are soft inside (try it with a fork). Remove from skillet and place them on a paper towel to lose oil. Salt and serve (usually without peeling them, unlike when roasted).
The best time of the year to prepare them is no doubt in the summer months. The variety of peppers is overwhelmingly extensive and there are different varieties better or worse suited for frying, but the best ones are the small green “piminetos de Padrón” and also the long green garden peppers.