Pardon Peppers Pan Fried with Serrano Ham are a famous, rare green pepper from the region around Santiago de Compostela. Villagers from the village of Padrón harvest only the small young peppers, because the more mature peppers are quite spicy, but a few spicy peppers always make it into the mix. 

Ingredients 

15 to 20 Padrón peppers, depending on the size

¼ cup extra virgin olive oil

¼ pound Serrano ham, cut into ½-inch (1 cm) dice

¼ teaspoon coarse sea salt, or as needed

Method 

1. Place the peppers in a medium colander and rinse under cold running water. Dry thoroughly with paper towels.

2. Heat the oil in a large, heavy sauté pan over high heat until it is sizzling. Add the ham and sauté for 40 seconds, or until the surface has darkened, the fat has turned golden brown and begun to crisp, and the meat smells fragrant. 

3. Add the peppers and cook, stirring, until they are blistered and softened but have not turned brown, 5 to 8 minutes.

4. Transfer to an attractive serving platter, sprinkle with sea salt, and serve immediately. Adapted from a recipe by Maricel E. Presilla