Padrón Peppers with Serrano Ham
1⁄4 cup extra-virgin olive oil
40 pimientos de padrón or
shishito or Basque fryer
2 oz. thinly sliced serrano ham or
prosciutto, torn into 2" pieces (about 1⁄2 cup)
2 cloves garlic, roughly chopped
Sea salt, to taste
4 lemon wedges
1. Heat a 12" cast-iron skillet over high heat. Add oil and heat until it ripples and smokes lightly. Add peppers and ham and cook, flipping peppers occasionally with a spoon, until peppers have blistered and softened, about 2 minutes. Add garlic and cook, stirring occasionally, until golden, about 1 more minute.
2. Transfer peppers to a platter, sprinkle generously with sea salt, and serve with lemon wedges.