Guisantes Ahogados or Stewed Peas is a traditional Catalana recipe from Spain!
This is our last week in Spain on our Culinary Journey Around the World but we’ve enjoyed so many recetas deliciosas (delicious recipes) plus highlights from my daughter, Madi’s, trip to Spain too! So far we’ve enjoyed recipes like Ropa Vieja with Cuban Rice and a lovely dessert, Crema Catalan. So, we are happy to be adding this savory dish~ Guisantes Ahogados which can be a side dish or a light meal if served with a loaf crusty bread!
Guisantes Ahogados is a traditional dish served in Spain where they also sometimes add hard boiled eggs or sausage to it at the dish at the end. We thought they were lovely as is. Guisantes Ahogados are also referred to as “Drowned Peas” apparently… that’s a funny name don’t you think?! 🙂
Oh, the beauty of international cuisines!
Traditional Spanish cuisine is down-to-earth, uncomplicated food that is based on the ingredients available locally or the crops grown regionally.
Mountains run through Spain in several directions, acting as natural barriers to communication and making transportation difficult until the last half of the 20th century. This is just one of the reasons why cooking differs so much from region to region.
Many dishes are prepared today using the same cooking methods and ingredients as they were two or three hundred years ago. Like the Romans, the Arabs, who conquered and lived in Spain for 800 years made fabulous contributions to Spanish cuisine, and their influence is seen in many recipes. Other dishes sprung up from European and American influences and were adapted to the Spanish taste. One thing is for sure, food in Spain is fresh, abundant, and full of flavor, and the Spanish love their food dearly.
Guisantes Ahogados is a lovely addition to any meal or grab a crusty loaf of bread to make it a meal!
Have a wonderful Wednesday!
Much Love and Peace~
Madi and Ruthie
- 10 ounces fresh green peas
- 2 strips bacon, thinly sliced
- 5 ounces dry white wine
- 3 chives, chopped
- 2 teaspoons minced garlic
- ¼ cup water
- 1 teaspoon sugar
- ½ teaspoon sea salt
- ¼ teaspoon pepper
- 1 branch of mint leaves, thinly sliced
- 1 tablespoon olive oil
- In a fry pan cook sliced bacon until browned and crispy; set aside.
- Discard the bacon fat and add green onion to skillet, cook 2 minutes, stirring.
- Add garlic and cook 2 minutes more; stirring.
- Add white wine and cook 2 minutes, scraping up bits and pieces from the bottom of the pan.
- Add peas, water, salt, pepper, sugar, and mint cook for 8-10 minutes or until peas are tender and sauce is reduced by half.
- Serve warm with mint leaf for garnish.
*cooking in spain highlights from The Spruce.com