Peas with Iberian ham. The recipe

Peas with ham is a dish that reminds me of my grandmother. She always said that she liked them very much because they were very round and "very sweet" (it's obvious that at that time they didn't have many jelly beans on hand). She made a very good pair with my grandfather, he ate the ham and she ate the peas. There were no complaints.

And I have a bit of both, so I like the combination of sweet peas and the salty taste of ham. And if it's Iberian ham... a dish worthy of the Lord!

Pay attention, I'll tell you how she made them and the special touch we added at the convent so that no one leaves anything on the plate. Easy, simple and for the whole family (or just for you, because sharing is sometimes overrated).

Ingredients for the recipe for peas with Iberian ham (2 people):

• 200 grams of fresh or frozen peas
• 100 grams of Iberian ham (optional, in CUBES)
• 1 medium onion
• 2 cloves of garlic
• 2 tablespoons extra virgin olive oil
• Salt to taste

Step-by-step preparation of peas with ham:

1. Preparation of ingredients:

   Start by peeling and finely chopping the onion and garlic. If you use fresh peas, wash them well. If they are frozen, let them defrost. Our recommendation, because that's how my grandmother used to do it and don't be fooled, they are much tastier, is that you use fresh peas. However, keep in mind that you need much more time to remove them from the pod and wash them. Although you can always pray the rosary in the meantime to pass the time.

2. Sofrito:

   In a large frying pan, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until golden and tender. This sauté will be the flavour base for our peas with ham. It is at this point that it starts to smell delicious.

3. Add the peas and ham:

   Add the peas to the pan with the sofrito and the ham in small pieces or cubes, as you prefer. For me, the trick is to use cubes . Not only because they are ready-made and more convenient, but because they have a lot of flavour and are perfect for cooking. Also, it is always better to serve a plate of sliced ••ham to guests than cubes. Mix well so that the peas and ham are impregnated with the flavour of the sofrito and pour yourself a glass of white wine to celebrate how good you are at cooking.

4. Cook:

   Reduce the heat to medium-low and cook the pea and ham mixture for 15-20 minutes, stirring occasionally to prevent sticking. Optional: pour yourself another glass of wine to make the wait less arduous. Finally, add salt to taste and stir well. But be careful! We are already very salty, and maybe with the aftertaste of Iberian ham you will be fine.