While the English may eat ham with a side of peas, the Spanish eat peas with just a little ham. Throw an egg on top for an extra treat. Serve it with the best bread you can find and mop up the delicious, pimentón-scented olive oil.
Ingredients
- 3 cups fresh, shelled English peas
- 3 tablespoons olive oil
- 2 garlic cloves, peeled and flattened with a knife
- 1/4 teaspoon hot smoked Spanish pimentón
- 4 ounces (3/4 cup) jamón serrano, finely diced (similar to lardons)
Preparation
Bring a pot of salted water to a boil, add the peas and cook until tender. Drain, set aside and cover to keep warm.
In a frying pan, cook the ham in the olive oil until just brown. Using a slotted spoon, remove the ham to a plate.
Add the garlic to the pan, pressing on the cloves with the back of a wooden spoon to help flavour the oil, 2 to 3 minutes. While the oil is hot, add the pimentón. It will fry quickly, so remove the pan from the heat just as you add the pimentón, stirring constantly for 30 seconds.
Add the ham and the hot oil to the peas and stir thoroughly to coat. Serve while still warm.
