📝 About This Recipe
A cornerstone of the Spanish 'huerta' tradition, this dish celebrates the delicate sweetness of tender green peas balanced by the savory, nutty depth of cured Jamón Serrano. While simple in its composition, the secret lies in the 'refrito'—a slow-sauté of aromatics that creates a luscious, silky sauce to coat every pea. Traditionally served as a first course in Spanish homes, it is a vibrant, soul-warming testament to how a few high-quality ingredients can create culinary magic.
🥗 Ingredients
The Vegetables
- 800 grams Fresh or high-quality frozen peas (if using fresh, weight after shelling)
- 1 large Sweet White Onion (finely diced)
- 3 pieces Garlic cloves (thinly sliced into laminas)
- 2 pieces Spring onions (white and light green parts only, finely chopped)
The Star Flavorings
- 150 grams Jamón Serrano or Ibérico (cut into small cubes or strips)
- 4 tablespoons Extra Virgin Olive Oil (use a high-quality Spanish oil like Arbequina)
- 60 ml Dry Sherry (Fino or Manzanilla) (adds a traditional nutty acidity)
- 1/2 teaspoon Smoked Spanish Paprika (Pimentón de la Vera) (sweet (dulce) variety)
- 150 ml Chicken or Vegetable stock (low sodium preferred)
Seasoning and Garnish
- to taste Kosher salt (be cautious as the ham is salty)
- 1/4 teaspoon Freshly ground black pepper
- 2 tablespoons Fresh flat-leaf parsley (finely chopped)
- 4 pieces Large eggs (optional, for poaching or soft-boiling)
👨🍳 Instructions
-
1
If using fresh peas, shell them and set aside. If using frozen, let them sit at room temperature for 10 minutes; do not thaw completely.
-
2
Heat the extra virgin olive oil in a large, wide skillet or traditional 'cazuela' over medium-low heat.
-
3
Add the diced white onion and spring onions to the pan with a tiny pinch of salt. Sauté slowly for about 8-10 minutes until they are translucent and sweet, but not browned.
-
4
Increase the heat to medium and add the sliced garlic. Cook for 1-2 minutes until the garlic is fragrant and just begins to turn golden.
-
5
Stir in the cubed Jamón. Sauté for 2 minutes, allowing the fat from the ham to render out and infuse the oil with its savory aroma.
-
6
Sprinkle the Pimentón (paprika) over the mixture. Stir rapidly for 30 seconds to toast the spice without burning it.
-
7
Pour in the dry Sherry. Use a wooden spoon to scrape any browned bits from the bottom of the pan and let the alcohol reduce by half.
-
8
Add the peas to the skillet. Toss them thoroughly to ensure every pea is coated in the flavored oil and aromatics.
-
9
Pour in the stock. The liquid should not fully cover the peas—it should just reach about halfway up. Bring to a gentle simmer.
-
10
Lower the heat, cover the pan, and simmer for 5-7 minutes for frozen peas, or 8-12 minutes for fresh peas, until tender but still vibrant green.
-
11
While the peas simmer, if using eggs, soft-boil them in a separate pot for 6 and a half minutes, then shock in ice water and peel.
-
12
Remove the lid from the peas. If there is too much liquid, increase the heat for 1-2 minutes to reduce it into a light, silky glaze.
-
13
Taste for seasoning. Add black pepper and salt only if needed, as the ham provides significant salinity.
-
14
Stir in the fresh parsley just before serving to maintain its bright color and flavor.
-
15
Plate the peas in shallow bowls. If using eggs, halve them and place one on top of each serving, allowing the yolk to run into the peas.
💡 Chef's Tips
Use the best ham you can find; Jamón Ibérico de Bellota is the gold standard, but a good Serrano works beautifully. Avoid overcooking the peas; they should be tender to the bite but never mushy or dull olive-brown in color. If the sauce seems too thin, mix a teaspoon of cornstarch with a tablespoon of cold water and stir it in during the last 2 minutes of simmering. For a vegetarian version, swap the ham for smoked sun-dried tomatoes and use vegetable broth. Always sauté the onions slowly; this 'sofrito' base is where the sweetness comes from to balance the salty ham.
🍽️ Serving Suggestions
Serve with thick slices of crusty sourdough or 'Pan de Cristal' to soak up the delicious juices. Pair with a chilled glass of Fino Sherry or a crisp Spanish Albariño wine. Top with a poached egg or a 'huevo flor' (flower egg) for a rich, creamy finish. Serve as a 'primer plato' (first course) followed by grilled lamb chops or roasted hake. Add a few mint leaves along with the parsley for an extra layer of spring freshness.