Padrón Peppers with Serrano Ham
The thumb-size pimiento de padrón pepper is a specialty of Galicia, Spain. In author Maricel Presilla's interpretation of a classic Spanish preparation, the peppers are stir-fried with garlic and serrano ham to give the peppers an extra-savory flavor.
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Credit: André Baranowski
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.
SERVES 4
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