Guisantes a la Alavesa (Alava peas)
- 60 ml olive oil
- 3 red peppers, preferably of the thick-skinned and slightly pointed variety, chopped
- 200 g ordinary ham off the bone, cut into fingers
- 500 g garden peas (without pods)
- 3 peeled tomatoes
- Garlic, to taste, finely chopped
- Heat the oil in a saucepan or pot and briefly fry the ham. Remove the ham from the pan.
- Add the peas, garlic, tomatoes and peppers to the oil.
- Slowly add a few tablespoons of water, cover and increase to maximum heat.
- Cook for 5 minutes, adding more water as necessary.
- Return the ham to the pan to heat through and add salt to taste.
Can be served cold.
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