Spanish Peas with Ham

Spanish Peas with Ham
Spanish Peas with Ham

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Prep time

10m

Total time

35m

Yields

4

Servings

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La Cocina Goya

This homey, country-side dish originates in Extremadura, Spain, where both peas and pigs are cultivated on the land. Here, sweet, juicy peas are sautéed with tender onions and carrots, and salty Spanish cured ham (called jamón Serrano). This is a surprising simple, yet delicious dish that makes a great side dish for a family gathering or a weeknight dinner. In Spain, it’s also served as a tapas dish.

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  • Ingredients
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Ingredients

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2 tbsp.

Extra Virgin Olive Oil

Winner of the ChefsBest® Excellence Award for overall quality.*

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1

carrot, finely chopped (about 1 cup)

¼

yellow onion, finely chopped (about ½ cup)

4 oz.

jamón Serrano, chopped

 

1 bag (16 oz.)

frozen GOYA® Sweet Peas

*The ChefsBest® Excellence Award is awarded to brands that surpass quality standards established by independent professional chefs.

Directions

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Step 1

Heat oil in large, non-stick skillet over medium heat. Add carrot and onions. Cook, stirring occasionally, until onions and carrot are tender, about 15 minutes. Add jamón Serrano. Cook, stirring occasionally, until jamón begins to release its aroma but does not crisp, about 3 minutes.

Step 2

Add peas and Adobo to pan. Cook, stirring occasionally, until peas are heated through, about 7 minutes more. Serve warm.

Tip by La Cocina Goya

Easily cut Spanish Ham – jamón Serrano

If Spanish Ham (jamón Serrano) is too slippery for your knife to cut through, try this easy swap. Instead of using your knife, simply use a pair of clean kitchen shears. The scissors grip onto the meat with full control and make easy work of neatly and easily portioning the ham into small pieces.

Recipe Tags

Side Dishes Under 40

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