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
Ingredients
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
-
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.
- 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.
/arc-anglerfish-arc2-prod-bonnier.s3.amazonaws.com/public/J4K32ACCSZXKVJEK6OU6FVN6WY.jpg)
