Padrón Peppers with Serrano Ham

Name: Padrón Peppers with Serrano Ham
Total time: PT0D0H0M
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

Serves
serves 4

ANDRÉ BARANOWSKI

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 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

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Instructions

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.