Serrano Ham and Plum Tapas
Peel the onion and garlic and finely chop. Rinse the peppers, trim, cut in half, remove the seeds and ribs and cut into small cubes. Heat the olive oil in a saucepan, sweat the onion and garlic until soft, then add the red pepper and saute briefly. Mix in the tomato paste, cover and simmer for 10 minutes on low heat. Puree the sauce and season with salt, pepper, paprika and cayenne. Let cool down.
Preheat the oven to 240°C (approximately 450°F).
Cut the ham in half so the plums can be wrapped in it.
Wrap the plums with Serrano slices and stick with wooden skewers. Add to a casserole dish and cook until crisp in a preheated oven for about 10 minutes.
Serve Serrano ham and plums with the dip. Add dry sherry to taste.