Can anyone come up with a variation on this dish

Thanks for reply :)

starter has steak with it. lobster is a nice idea but the quality is usually crap from supermarkets and we don't have a decent fishmonger

re grilled fish I'm not sure that quite fits, taste may be overpowered and I think it suits smething to eat with fingers
 
Something smoked fish would go with ham and eggs. Plain White fish would be too weak and the ham and eggs will just overpower it.

Or some nice lamb chops?
 
That recipe looks like a confused dish to me: fried chicken wings and a pig, pea & egg dish - seem like two separate things. I would just bulk up the braised pea part of the dish. Skip the Serrano ham (or include it if you want) and get some cubed gammon into it to bulk up with meat. Cook a smoked gammon joint in apple or cider or similar and then chop it into small bits.
 
Rotty said:
like the look of the ham/eggs/peas bit as a nice qucik evening meal but would like something better then the wings to go with it
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The 'al ajillo' part refers to the frying of the meat in garlic and spices, so you could replace the chicken wings with another similar meat and, providing you kept the cooking method the same, not ruin the balance of flavours in the dish.

Fish and seafood are a staple of the Andalusian diet, which is where the dishes are drawing inspiration from, but I would question their suitability with the serrano ham and peas.

Ideally you want something 'picky' that you can eat with your fingers, which is why the tips are ideal. Chicken thighs or drumsticks would be fine, as would be poussin, rabbit, etc.

Whatever you choose, it really has to be fried in garlic and paprika to work with the peas and jamón.

taB said:
That recipe looks like a confused dish to me: fried chicken wings and a pig, pea & egg dish - seem like two separate things.
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They are two classic Andalusian tapas dishes, so I'm afraid the confusion is on your part, not the food's.

taB said:
I would just bulk up the braised pea part of the dish. Skip the Serrano ham (or include it if you want) and get some cubed gammon into it to bulk up with meat.
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There's really no need whatsoever to 'bulk up' the pea dish by omitting the star ingredient or adding some rather inferior gammon.

It's a fantastic pairing of two classic dishes, so if you're going to do it, do it properly - don't ruin the bloody thing by messing around with the balance of flavours and throwing in things that don't belong.
 
I am def keeping the seranno :)

maybe some shell on Gambas ? thought of chorizo but maybe too strong flavoured

suppose I could stick with the wings but just wanted something a little more interesting
 
I think you just have to bridge the gap between the pea dish and whatever the replacement for the chicken is. I'd happily tuck into the gambas, but I'm not sure they'd sit well alongside the peas and ham.

Chicken thighs would be my preference, as they would give you the meatiness and crisp texture that the shrimp wouldn't, but it's horses for courses really.

And chorizo isn't a bad shout as an addition either. That's giving you the paprika influence, so you just need to find the garlic from somewhere.
 
This one's got me now - cant stop thinking about it!

I'd go with pan-fried chicken thighs, dusted in seasoned flour (salt, pepper, paprika, etc) and fried until crisp. Once done, remove from the pan to let them rest and then add some minced garlic and finely diced chorizo for the final few minutes.

Finally, deglaze the pan with sherry vinegar and pour the juices over the crispy chicken before serving alongside the pea and jamòn dish.
 
glitch said:
This one's got me now - cant stop thinking about it!

I'd go with pan-fried chicken thighs, dusted in seasoned flour (salt, pepper, paprika, etc) and fried until crisp. Once done, remove from the pan to let them rest and then add some minced garlic and finely diced chorizo for the final few minutes.

Finally, deglaze the pan with sherry vinegar and pour the juices over the crispy chicken before serving alongside the pea and jamòn dish.
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that sounds superb, only thing I am up against is my missus is not a big fan of chorizo, could just use a little fresh chilli to add some spice in its absence, unless you have a better idea


I assume you shallow frying the thighs, skin on ?
 
Raymond Lin said:
Something smoked fish would go with ham and eggs. Plain White fish would be too weak and the ham and eggs will just overpower it.

Or some nice lamb chops?
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she's not a fan of smoked fish either, hence the prob with chorizo, can usually get away with paprika to add a similar taste

often she can be one of those who decides whether she likes something or not before trying it and nothing will change things :p
 
If your good lady is averse to chorizo, try using both mild/sweet and spicy/smoked pimentón - the former in the flour dusting, to give colour and a light flavour, and the latter when you are finishing off the dish to add that touch of spice.

And yes, definitely skin-on with the thighs, but trim the excess off and generally neaten things up. And you want to use enough oil to crisp the skin and give you those lovely crunchy bits on the base of the pan, but not so much that you swamp the meat.

I'd crisp them up in something like corn or vegetable oil and then turn the heat down and add some stronger olive oil to handle the rest of the cooking. And nothing is stopping you pouring off any excess whilst you drain and rest the chicken.
 
excellent, thanks

will try and post pics of finished product :)

would you recommend just pan frying the thighs or part pan and part oven ?
 
Pan fry to crisp them up and finish off in the oven by all means if it makes life easier. As they'll have a bone inside the cooking time will be relatively lengthy, so using the oven actually makes good sense.

Failing that, lower the temperature on the hob and put a lid on the pan if you have one. A sautée pan is ideal for this type of thing, but a frying pan and an oven will do equally as well.

Oh, and on the chorizo front, Sainsburys do a rather nice one - I think it's tierra or something similar. It's softer and not as spicy as most of them, which makes it really good for cooking with.
 
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