Name: Peas and Potatoes with Anis (Guisantes y patatas)
Yield: Serves 4
Cuisine: Spanish
Ingredients: 500 g firm, waxy potatoes, such as Cyprus, peeled, quartered lengthways, chopped into small cubes and lightly salted; 2 bay leaves, preferably fresh; 500 g podded peas, fresh or frozen; 150 ml sweet anis liqueur; 1 large Spanish onion, finely chopped; 2 garlic cloves, thinly sliced; sea salt and black pepper; 4 tablespoons olive oil; 1 medium carrot, finely diced; 1 small bunch fresh mint, roughly chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

At Moro, for any recipes that involve peas, we try to use small, sweet fresh peas when they are in season, but we often find they get very large very quickly and lose all their flavour and tenderness. A good variety of frozen pea is one of those rare exceptions where something frozen can be a better standard than something fresh. In this Spanish dish, the flavour of aniseed goes well with the peas and is especially delicious with pork.