Make Ahead

Jamon Serrano with Marinated Red Peppers and Boquerones

June 30, 2011
0 Ratings
  • Serves 4
Author Notes

Spain is one of my favorite places on Earth. I just love everything about it. So for me, even contemplating what constitutes the *best ingredients* and my mind hops aboard Iberia Air and lands in the Spanish countryside, where simple and brilliant flavors reside in abundance. —TiggyBee

What You'll Need
  • 4 red bell peppers
  • 2 large garlic cloves
  • 4 tablespoons your best extra virgin olive oil
  • 2 tablespoons chopped fresh savory
  • about 20 boquerones
  • about 24 black pitted niçoise oilves
  • 1 loaf rustic crusty bread
  • 1/4 pound jamon serrano
  1. Roast the peppers over a gas flame until the skins are charred and blistered and place them in a covered bowl for 20 minutes or so to steam the skins off. (alternatively, you can roast them in the oven, if preferred).
  2. Mince the garlic as fine as possible while the peppers are steaming in the bowl.
  3. Cut the tops off the peppers and peel and seed them. Blot them dry with a paper towel and cut in half lengthwise and then into inch wide strips.
  4. Preheat oven to 250 and pour a tablespoon of the olive oil into a gratin pan to grease it. Arrange the strips of peppers across the bottom of the dish until covered and then layer the pepper strips with the minced garlic and savory, olives and then, the boquerones . Cover the boquerones with another layer of pepper strips and the remaining olive oil. Salt and freshly grind pepper to taste.
  5. Place in the oven and heat for about 15 minutes until warm. Serve with the sliced bread and a layer of jamon seranno.

See what other Food52ers are saying.

  • checker
  • Midge
  • Spanishfoodie

3 Reviews

Spanishfoodie July 14, 2011
Yummy!! Delicious!!! Find authentic Jamon Serrano at the best price at or through Amazon Gourmet with 99% customer satisfaction!!!
checker July 7, 2011
I have a feeling you and I are “on the same flight” when it comes to favorite flavors. Spanish food is always in the front of my mind, because of simple and perfect recipes just like this.
Midge July 1, 2011
Yum! Sounds like the next best thing to hopping a flight to Barcelona.