Chorizo with minted peas
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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
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Ingredients
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Imperial
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
SAVE RECIPE
Method
1
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
2
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
3
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
4
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
5
Add the tomato concasse, cook out for a few minutes and add the stock. Bring to the boil
- 1.2l chicken stock
6
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
7
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
8
To serve, divide the sauce and peas between bowls and add three pieces of chorizo per plate. Serve immediately
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