Name: Spanish Smoked Paprika Field Pea Stew
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 400 g white field peas, soaked overnight; 2 teaspoons smoked paprika, sweet; 4 tablespoons cold-pressed sesame oil, or olive oil; 1 large onion, diced; 4 cloves garlic, sliced; 300 g tomatoes, grated; 300 g potatoes, cut into chunks; 200 g spinach, roughly chopped; 2 leaves, to taste bay leaves and salt

Before you cook

Smoked paprika is the whole personality of this stew, and it burns in seconds. Add it off the heat, always, and stir it into fat rather than a dry pan.

Field peas need an overnight soak. Without it you get a pot where some are creamy and others are still hard.

Method

Drain the soaked peas and simmer them in fresh unsalted water with the bay.
Cook for about an hour until tender, topping up with hot water as needed.
Warm the oil in a second pan and cook the onion until deeply soft.
Add the garlic and cook briefly, then take the pan off the heat.
Stir the smoked paprika into the off-heat oil so it blooms without scorching.
Return to low heat, add the grated tomato and cook down for ten minutes.
Tip this base into the peas along with the potato chunks and stir well.
Simmer for twenty minutes until the potatoes are tender and the broth thickens.
Stir the spinach through and cook only until it collapses into the stew.
Season with salt now and rest the pot ten minutes before serving.

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