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