Place a large, shallow sided pan over a medium heat. When hot, add the almonds and cook on each side for 1 minute until lightly browned. Remove the almonds from the pan and set aside.
Add 1 tablespoon of oil to the pan, and when hot add the chorizo slices. Cook the slices for 2 minutes, turning halfway through.
Add the Padron peppers to the pan and cook for 5 minutes. Turn the peppers as necessary to allow all sides to darken and blister. The chroizo slices will brown and crisp.
Return the browned almonds to the pan, and add sea salt to taste. Give the pan a final stir and serve.