Chorizo with minted peas by Barrafina

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Method

To begin, pod the peas and blanch them for 30 seconds insalted boiling water. Drain, transfer to a bowl of iced water and drain oncecool. Store in the fridge in a container lined with kitchen paper until readyto use
Bring a large pan of water to the boil. Cut small, shallowcrosses in the base of each tomato and add to the water, blanching for 30seconds or so. Transfer to a bowl of iced water to chill quickly
Once cold, peel the skins away from the tomatoes and cut inhalf. Remove and discard the seeds and core and dice the flesh. Weigh out 200gof the tomato concasse and save any extra for other dishes
Add a dash of oil to a large saucepan and place over amedium heat. Once hot, add the jamón, shallot and garlic and cook togetheruntil the ingredients reach a deep golden brown colour – this will enhance theflavour of the final dish
Add the tomato concasse, cook out for a few minutes and addthe stock. Bring to the boil
Meanwhile, add the chorizo pieces to a hot, dry pan and fryon all sides until cooked through and crisp on the ends
When the stock is boiling, add the reserved peas and leaveto reduce until thickened to a loose sauce consistency. Sprinkle in the mint
To serve, divide the sauce and peas between bowls and addthree pieces of chorizo per plate. Serve immediately