See the Recipe. André Baranowski
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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.

Padrón Peppers with Serrano Ham Padrón Peppers with Serrano Ham
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 them an extra-savory flavor.
Yield: serves 4

Ingredients

  • 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

Instructions

  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.

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