Chorizo with Minted Peas Recipe - Great British Chefs
Perfectly-cooked nuggets of chorizo sit in a rich broth with peas and mint in this stunning dish from Angel Zapata Martin, executive chef of Barrafina.
Ingredients
- 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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