This is originally a recipe from Puglia which I found in Rick Stein’s inspirational „Mediterranean Escapes“, the first cookbook present I ever gave to Cyrus (with many more to follow). I like it much better though with the Spanish twist coming from the use of Spanish sausage. Botifarra made from Iberian pork seems best suited to me – it is less strongly seasoned and hence less dominant than chorizo but offers a unique flavour which compliments the fresh peas and the butter-soft pearl onions wonderfully.
Ingredients (for 2 tapas portions):
- 2 tablespoons of olive oil for frying
- 8 to 10 pearl onions, peeled
- 400 to 500 grams of fresh unshelled peas
- 1 garlic clove (whole), peeled
- 2 small fresh Iberian pork botifarra (butifarra, aka llonganissa) sausages (a type of fresh Spanish sausage from the Catalan region, alternatively salsiccia)
- freshly ground black pepper, sea salt
- fresh parsley, finely chopped
- Heat up the olive oil in a small frying pan to medium heat. Add the onions and fry until lightly golden on all sides.
- Add 2 tablespoons of water, cover and let simmer on low heat for 40 minutes until very tender. Check occasionally that the water has not evaporated completely.
- Shell the peas and wash them.
- Chop the sausages into ca. 1 cm thick pieces.
- Increase the temperature to medium heat again and add the garlic clove and the sausage. With lid removed, cook for ca. 1 to 2 minutes.
- Add the peas and season with plenty of black pepper and ca. 1/2 teaspoon of sea salt. Cover and let (just) simmer on low to medium heat for 10 to 15 minutes (depending on whether you like your peas with a bit of a bite or more tender).
- Sprinkle with fresh parsley. Serve immediately and enjoy!