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This homey, country-side dish originates in Extremadura, Spain, where both peas and pigs are cultivated on the land. Here 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.
carrot, finely chopped (about 1 cup)
yellow onion, finely chopped (about ½ cup)
GOYA® Serrano Ham, chopped
1 bag (16 oz.)
frozen GOYA® Peas
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.
Add peas and Adobo to pan. Cook, stirring occasionally, until peas are heated through, about 7 minutes more. Serve warm.
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.
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