Trucha a la Riojana | Juicy Trout on Bell Peppers

Peel and finely chop the onion and garlic. Wash, deseed, and cut the red bell peppers into thin strips. Quarter the tomatoes, remove the core and seeds, and finely dice the flesh. Cut the Serrano ham into bite-sized strips.

Heat half of the olive oil in a large pan over medium heat. Gently fry the Serrano ham in it for 2–3 minutes until lightly crispy, then remove and set aside.

In the remaining aromatic cooking fat, sauté the chopped onion and garlic until translucent. Add the bell pepper strips and gently braise for about 6–8 minutes, stirring occasionally, until soft.