Chorizo with minted peas

  • medium
  • 4
  • 1 hour 30 minutes
Not yet rated

Perfectly-cooked nuggets of chorizo sit in a rich broth with peas and mint in this stunning dish from Angel Zapata Martin, executive chef of Barrafina. Using good quality ingredients will make all the different to this dish, so ensure you use quality chorizo and fresh, tasty chicken stock.

First published in 2018




Chorizo with minted peas


To begin, pod the peas and blanch them for 30 seconds in salted boiling water. Drain, transfer to a bowl of iced water and drain once cool. Store in the fridge in a container lined with kitchen paper until ready to use
Bring a large pan of water to the boil. Cut small, shallow crosses in the base of each tomato and add to the water, blanching for 30 seconds or so. Transfer to a bowl of iced water to chill quickly
Once cold, peel the skins away from the tomatoes and cut in half. Remove and discard the seeds and core and dice the flesh. Weigh out 200g of the tomato concasse and save any extra for other dishes
Add a dash of oil to a large saucepan and place over a medium heat. Once hot, add the jamón, shallot and garlic and cook together until the ingredients reach a deep golden brown colour – this will enhance the flavour of the final dish
  • olive oil
  • 100g of jamón serrano, very finely diced
  • 200g of shallots, very finely diced
  • 50g of garlic, sliced
Add the tomato concasse, cook out for a few minutes and add the stock. Bring to the boil
  • 1.2l chicken stock
Meanwhile, add the chorizo pieces to a hot, dry pan and fry on all sides until cooked through and crisp on the ends
When the stock is boiling, add the reserved peas and leave to reduce until thickened to a loose sauce consistency. Sprinkle in the mint
To serve, divide the sauce and peas between bowls and add three pieces of chorizo per plate. Serve immediately
First published in 2018

As executive chef of London’s lauded Barrafina restaurants, Angel Zapata Martin became a figurehead for authentic Spanish tapas in the UK.

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