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1
Dry the peppers thoroughly with a clean cloth. Any surface moisture on the skin will cause violent spitting the moment they meet the hot oil and will drop the pan temperature, promoting steam rather than char.
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2
Pour the olive oil into a wide frying pan or cazuela and set over the highest available heat. Wait until the oil begins to smoke — a faint blue haze rises from the surface and the oil shimmers with rapid, fine movement. This is where the dish lives or dies: oil below smoking point will steam the peppers rather than char them.
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3
Add the peppers in a single layer without crowding the pan; work in batches if necessary. Each pepper must have direct contact with the oil surface. A sharp, sustained sizzle confirms the temperature is correct.
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4
Leave the peppers undisturbed until the underside is visibly charred and blistered — the skin will balloon in places and darken to brown-black patches. Turn each pepper once. Allow the second side to blister in the same manner. No further movement.
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5
Remove the peppers immediately from the oil and heap them on a plate. Apply coarse sea salt at once while the peppers are still at full heat — the surface crystals melt slightly against the char while the interior crystals remain intact, giving two distinct salt textures. Serve without delay; the peppers soften rapidly as residual steam migrates through the skin.