Spanish salad with peas, mushrooms and chorizo
As a matter of fact, the original salad is made with a broad bean. Because we didn’t have a broad bean at home, and during quarantine, going outside was restricted, we cooked it with peas, and I think it was tasty. You can serve this Spanish salad with peas and as an appetizer or even as a main one if you do not like the heavy lunches.
- 225 g peas or broad beans
- 175 g chorizo sausage
- Butter or olive oil to fry the chorizo and mushrooms
- 225 g field mushrooms
- handful of fresh chives
- salt and black pepper to taste
Cook the peas for 7-8 minutes in boiled, salted water. Drain and refresh immediately under cold water.
Remove the skin of the chorizo and cut it into small cubes. Heat the oil in the frying pan and cook for 2-3 minutes.
Cut the field mushrooms into slices and add them to the pan with the chorizo. Fry until the mushrooms acquires a nice golden color.
Transfer the mushrooms and the chorizo along with the grease to a suitable plate and let it cool. Add the peas and chopped chives, stir and flavor with salt and black pepper.
Leave a few whole leaves of chieves for decoration and finishing of the plate.