Before you start, wash and dry your peppers. Having clean ingredients sets the tone for success.

Now, chop the garlic finely. The smaller the pieces, the more flavor they'll release. That was a lesson I learned the hard way—you want garlic flavor without the chunky bites!

Grab a sturdy pan—cast iron is my go-to for this. Heat it over medium-high heat. You want it hot, but not smoking. Think of it like warming up for a dance; you want to get things moving but not burn the floor.

Once the pan is sizzling, add your drizzle of olive oil. Right after, toss in the garlic. A rich aroma will hit you; trust me, it’s divine! The garlic should be sautéed for about 30 seconds until just fragrant. Keep an eye on it; you don’t want it to brown!

Now, chop your peppers into large strips or chunks. The size depends on how you want to use them later. Toss them into the pan, add the smoked paprika, and sprinkle a pinch of sea salt over them.

Stir the peppers with a wooden spoon. Let them cook for about 10-15 minutes. They should soften and start to caramelize. Keep stirring occasionally. That’s the key to getting even cooking and enhancing those sweet flavors! It’s like coaxing a shy friend out of their shell.

You’ll know they're ready when they are tender and have a slight char. Take them off the heat. Let those beauties rest for a few moments, channeling their inner zen before you serve them.