Chorizo with Minted Peas Recipe - Great British Chefs

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. Use quality chorizo with The Spanish Chorizo Consortium stamp of approval for best results.

Ingredients

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Chorizo with minted peas

4 cooking chorizos, each cut into three even pieces
2kg fresh peas in the pod
2 large tomatoes
100g of jamón serrano, very finely diced
200g of shallots, very finely diced
50g of garlic, sliced
1.2l chicken stock
1 handful of mint leaves, finely chopped
olive oil

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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

2kg fresh peas in the pod

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

2 large tomatoes

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

4 cooking chorizos, each cut into three even pieces

When the stock is boiling, add the reserved peas and leave to reduce until thickened to a loose sauce consistency. Sprinkle in the mint

1 handful of mint leaves, finely chopped

To serve, divide the sauce and peas between bowls and add three pieces of chorizo per plate. Serve immediately

In association with The Spanish Chorizo Consortium

Brought to you by The Spanish Chorizo Consortium

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In association with The Spanish Chorizo Consortium

Brought to you by The Spanish Chorizo Consortium

Angel Zapata Martin

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

Chorizo with minted peas

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