Heat the oil in a frying pan, add the peppers, season and lightly fry.
Add the paprika and stir in. Put a spoonful of the peppers aside for garnish.
Add the tomato paste and mix well.
Add the mix to the mascarpone and blend to a fine paste. Cool in the fridge until hardened.
Form a flower with the Serrano ham on serving spoons and add a ball of the pepper mousse. Sprinkle a little sweet paprika on top of the mousse and decorate with pieces of pepper.