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Categories:Viewed: 23 - Published at: 3 years ago
Ingredients
- 4 tbsp of Spanish extra virgin olive oil
- 2 slices of rustic bread
- 1 bay leave
- 3 garlic cloves
- 1 Spanish onion
- 50g of jamon iberico
- 1 tea spoon of sweet pimenton
- 1 tbsp of plain flour
- 1 tbsp of Sherry vinegar
- 600ml of chicken stock
- 500g of frozen green peas
- salt and black pepper
Method
- In a medium size sauce pan pour 1 tbsp of the oil and fry over medium heat the bread on both sides and reserve.
- Pour the remaining oil and add the finely chopped garlic, onion and jamon iberico and let it fry for 10 minutes.
- Sprinkle the sweet pimenton and the flour and let it toast for 1 minute. Pour the vinegar and form a roux with it.
- Bring the heat to its highest and stir constantly while slowly pouring the chicken stock so that the roux dissolves in the stock without forming lumps.
- Add the frozen peas, season with salt and pepper and let it boil all together for 6 minutes.
- Add the sliced bread and serve with some slices of jamon iberico on top.
