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Chorizo with minted peas
Chorizo with minted peas
Sharing plate
1.5 hours

Another stunningly simple yet rich dish from Barrafina Executive Chef Angel Zapata Martin.

Given it's simplicity, it's vital to use the best quality ingredients you can find, especially for the stock, and the star of the show - the chorizo

Recipe courtesy of
  • 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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  1. 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
  2. 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
  3. 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
  4. 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
  5. Add the tomato concasse, cook out for a few minutes and addthe stock. Bring to the boil
  6. Meanwhile, add the chorizo pieces to a hot, dry pan and fryon all sides until cooked through and crisp on the ends
  7. When the stock is boiling, add the reserved peas and leaveto reduce until thickened to a loose sauce consistency. Sprinkle in the mint
  8. To serve, divide the sauce and peas between bowls and addthree pieces of chorizo per plate. Serve immediately

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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