A dish that is so simple but the combination of ingredients tastes better than you would imagine. This used to be a springtime dish that celebrated the first and sweetest peas and lettuce of the season, now with frozen tiny sweet peas and year round lettuce from this warm region of Spain it can be made any time of the year.
2 tablespoons of extra virgin olive oil or the same amount of butter
1 spring onion
1/2 spring garlic
1 small lettuce
150 ml small sweet peas
100 ml vegetable stock
sea salt and freshly ground black pepper
Cut the onion and garlic in diagonal slices
Warm the oil or butter in a shallow pan that has a lid.
Add the onion and garlic and fry for a couple of minutes until translucent.
Cut the lettuce into quarters and add to the pan then add the peas and the stock.
Cover and leave to cook on a low heat for 3-4 minutes.
Carefully turn over the lettuce to ensure even cooking.
Let cook a further 3-4 minutes, by which time the lettuce should be wilted but still with a bit of bite.
Season with salt and freshly ground black pepper and serve.