Padron Peppers with Serrano Ham

By west757

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.

Ingredients

• 1/4 cup extra-virgin olive oil
• 40 pimientos de padron
• 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

Preparation

Step 1

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.