Padrón Peppers with Serrano Ham

  • Serves

    serves 4


The thumb-size pimiento de padron 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.


  • 14 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


Step 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.

Step 2

Transfer peppers to a platter, sprinkle generously with sea salt, and serve with lemon wedges.

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