Sensational Spanish-Style Peas
Peas tend to be pretty boring in this country. We boil them and serve them, sometimes with salt and pepper and, if you're lucky, a knob of butter and that's it. For this reason, a lot of people think they don't like them... Well, think again!
My youngest brother was not a pea fan then I cooked peas the Spanish way with love, care, sherry, garlic and mint and he now LOVES them - so much so that he asked for seconds! These peas were served as a side dish at my Spanish dinner party this weekend and I will only ever serve peas this way from now on because they were delicious.
Sensational Spanish-Style Peas
Serves 4
275g frozen garden peas
4 garlic cloves, thinly sliced
olive oil (ideally Spanish)
3 tbsp sherry
120ml chicken stock
handful of fresh mint, roughly chopped
sea salt and black pepper
Bring a large pan of salted water to the boil. Add the peas and cook for 5 minutes then drain.
Place a large frying pan over a medium heat and add the sliced garlic and a good drizzle of olive oil (around 1-2 tablespoons). After a minute, add the sherry and then shake the pan so it will catch fire and burn off some of the alcohol. Be careful not to lean over the pan! Add the chicken stock, plenty of salt and pepper, the fresh mint and the drained peas. Cook for 1 minute and then serve.
My youngest brother was not a pea fan then I cooked peas the Spanish way with love, care, sherry, garlic and mint and he now LOVES them - so much so that he asked for seconds! These peas were served as a side dish at my Spanish dinner party this weekend and I will only ever serve peas this way from now on because they were delicious.
Sensational Spanish-Style PeasServes 4
275g frozen garden peas
4 garlic cloves, thinly sliced
olive oil (ideally Spanish)
3 tbsp sherry
120ml chicken stock
handful of fresh mint, roughly chopped
sea salt and black pepper
Bring a large pan of salted water to the boil. Add the peas and cook for 5 minutes then drain.
Place a large frying pan over a medium heat and add the sliced garlic and a good drizzle of olive oil (around 1-2 tablespoons). After a minute, add the sherry and then shake the pan so it will catch fire and burn off some of the alcohol. Be careful not to lean over the pan! Add the chicken stock, plenty of salt and pepper, the fresh mint and the drained peas. Cook for 1 minute and then serve.
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