← Back to Search Results
pan-frying Spanish
Peas with Ham

Photo by:
Comments: 0
 

Recipe

Guisantes con jamòn is a classic tapas dish with delicious sweet and savory flavors.

Yield: Makes 6–8 servings
Prep time: 5 Mins<Br>
Cooking time: 15 Mins

Ingredients

  • 2 tbsp olive oil
  • 1 onion, finely diced
  • 7 oz (200g) Serrano ham or prosciutto, diced
  • ¾ cup canned crushed tomatoes
  • 1 tsp sweet paprika
  • One 1 lb (450g) bag frozen baby peas, thawed
  • 1 garlic clove, crushed
  • 1 tbsp finely chopped parsley
  • Salt and freshly ground black pepper
  • 2/3 cup dry white wine

Directions

1. Heat the oil in a frying pan. Cook the onion for 5 minutes, stirring frequently, until translucent.

2. Increase the heat. Add the ham and cook for about 3 minutes until it begins to brown. Stir in the tomatoes and paprika. Bring to a boil, then simmer for 3 minutes, stirring frequently. Mix in the peas.

3. Mash the garlic, parsley, and ½ tsp salt together, then stir in the wine. Add to the pan, and season with pepper. Simmer for 5 minutes more, and serve hot.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings and 1/8 teaspoon added salt per serving.

156kcal (8%)
30mg (3%)
26mg (44%)
38mcg RAE (1%)
329mg
31mg
9g
4g
4g
12g
13mg (4%)
668mg (28%)
2g (8%)
7g (11%)
1mg (8%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?