Spanish garlic green beans (judias verdes al ajillo)

Fill a stock pot a little over halfway with water, season generously with sea salt and bring to a boil over high heat.

Rinse the green beans under cold running water; choose beans solid green all over with no brown spots or blemishes.

Add the beans to the boiling water, bring back to a boil and cook exactly two minutes; longer risks a mushy texture.

Transfer the beans to a large bowl of iced water to stop the cooking.

After a couple of minutes drain in a strainer, shake off the water, remove any ice, and spin completely dry in a salad spinner (or pat dry with a dishcloth or paper towels).

Trim the ends of the beans. Roughly chop five cloves of garlic and finely chop a small handful of parsley.

Heat a large fry pan over medium to medium-high heat, about 7 on a dial of 0 to 10, for a couple of minutes.

Add two tablespoons (30 ml) of extra virgin olive oil and immediately the green beans; mix to coat and stir every 30 seconds or so for three to four minutes, until lightly sauteed and starting to blister.

Add the chopped garlic and stir continuously for 30 to 45 seconds until fragrant, without letting it brown, which turns it bitter.

Add half a tablespoon of sherry vinegar and two tablespoons of chopped parsley; season with sea salt and black pepper and mix.

Take off the heat and transfer to a serving dish.