After quite a rainy fall and early winter, this last month we have been delighted with a stunning sun in Spain. Besides the joy it brings by itself, and all the extra production of vitamin D we have been granted with, it has brought along an early season for green peas, the sweetest of all legumes.

As we mentioned Green peas are part of the legume family, as chickpeas and lentils, but they are treated and cooked as vegetables. Their nutritional profile is worth mentioning. Rich in fiber, minerals (calcium, iron, copper, zinc) and antioxidants. It also has a fairly low calorie content,and most of the fat it contains is HDL, which is the ‘good’ fat, and if that is not enough, it contains a high amount vitamins A, K, C and B group.
In Catalunya we have a saying ‘ser eixerit com un pèsols’, which could be translated as ‘to be vivacious as a pea!’ Like most of all popular sayings it is wise; the reason is the B-vitamins they contain are essential to provide nutrients to the nervous System. So let’s get vivacious!

There are many delicious recipes with green peas; steamed with Iberian ham, blood sausage, pork belly… At Cook and Taste we are lucky enough to have the Boqueria Market at a 5 minute walk, and this morning we wandered around the market seeking for the perfect pairing. We stopped by our fishmonger and couldn’t help buying half a kilo of amazingly fresh squid. Our choice for today is Green peas with squid and a touch of mint. Simple and seasonal.

 

Ingredients

1 youg garlic

1 large onion

400g fresh green peas

5 medium squid clean  cut in rings,  tentacles and wings aside

Fresh Mint Springs

Extra virgin Olive oil

50ml of white wine

Start by finely cutting the onion and the garlic, place them in a cast iron pot, with a generous drizzle of olive oil and a pinch of salt. Cook on medium low heat for about 30 minutes or until it is slightly golden. In case it dries out, to prevent from burning, degalze with white wine and continue to cook until all the líquid evaporates. At this point add the green peas, sear and add the squid rings, tentacles and wings, cover and let simmer on low heat for 15 more minutes. Add the mint sprigs and infuse for 5 minutes. Season with salt and pepper if necessary and serve. This recipe pairs beautiful with a loose aromatic white rice. Sometimes the best things in life are simple as this recipe, at Cook and Taste we know that if you try it, you’ll Love it! Enjoy!