Spanish Chorizo and Leek Stuffed Pea Pods are a great way to use your garden-harvested peas and to impress your next dinner guests!
If you haven’t caught on already, I am in full blown garden-harvest mode. Our garden is just over-flowing with beans, peas, zucchini, tomatoes, eggplant….. Last year I did an admittedly horrid job at using it all – not this year. Goal #1: to not let any of our garden go to waste. Goal #2: Try to come up with new/different ways and recipes to use everything. I am pretty pumped to share this new way to serve your peas – seriously really, really good. You are going to want to save this one for your next dinner party.
So far, I have worked with zucchini (See: Fried Zucchini), but that was a family recipe, so not exactly new and different for me. I am still very happy with the way the Blackened Green Beans with Spanish Chorizo turned out, a fun new way to serve all of those beans! After that recipe, I still had quite a bit of Spanish Chorizo left over and wanted to do something cool with it. I turned to my heaping pile of peas and challenged myself to come up with something I had never seen before – as I was watching my daughter pick open the pea pod and pull out the individual little peas, the idea came to me to try and “stuff” the pod with something, in addition to the peas that were already inside and bursting with flavor. Boom – these bad boys were born.
The peas are sweet and crunchy, the chorizo is chewy and salty, the leeks round out the flavors with lighter onion notes and some butter and olive oil add a little fat to make it a little savory. It is quick and easy and beautiful to plate. This could by my new favorite appetizer.
Seriously hope you guys enjoy this one! Let me know what you think!
- 6 fresh, large pea pods - carefully take paring knife and split open each pea
- 1 leek - 1 Tablespoon minced; 6¼ inch slices for serving
- 2 Tablespoons minced Spanish Chorizo
- 1 Teaspoon olive oil
- 1 Teaspoon butter
- pinch of salt and pepper
- Melt butter and add olive oil to small skillet on medium heat.
- Add minced leeks and move around skillet for about 2-3 minutes or until start to become translucent;
- Add chorizo and salt and pepper;
- Continue cooking moving around skillet for an additional 2-3 minutes.
- Take pea pods one at a time and a small spoon (I used a baby spoon) to carefully spoon as much of the mixture as you can into each pea pod.
- Plate slices of leek on a plate and lean full pea pods up against to keep from falling.
- Serve as appetizer, salad course, or small plate.