Peas

Peas are part of the legume family. Pea is the name given both to the plant and the seed, which is edible.

Originally from Asia, over thousands of years they have become an important source of protein. 
For a long time they were eaten as a dry grain and in the form of purée, but now they are eaten in many different ways and in all kinds of dishes. 

The main area of cultivation for peas in Catalonia is the central area of the Maresme, while the black pea variety is cultivated in Baix Bergeda.
 

 

  • Peas are planted in September and harvested in April, although there are also varieties that grow earlier.
    Currently, growing tasks from planting to harvesting are usually done by hand. The peas grown in the Maresme region (Garrofal peas) are highly appreciated in our country.

  • 100 grams of green peas contain 352 calories, 18% of the recommended daily total. Furthermore, they also contain carbohydrates, fibre, protein, sodium and water, and minerals such as calcium, iron, potassium, magnesium, phosphorus and zinc.

    They also contain various vitamins such as vitamin A, vitamin C, vitamin K and vitamins B3, P5 and B9.

    On their own, peas do not contain any allergens.
     

  • With peas we can make various different dishes, from a traditional cream of pea soup with mint to sautéed peas with ham or, simply, cooked with potatoes and extra virgin olive oil. They are also often added as an ingredient to lots of rice and paella dishes. 

    • Grilled or baked: they are cooked in the pod, either without shelling, or shelled.
    • Boiled: directly shelled or with the pod.
    • Confit: cooked in a mild oil. In this case, it is best not to remove them from the pod.
    • Preserved: boil the shelled peas and store them in a sterilised jar with oil.
    • Pickled: put the peas in a casserole dish with a good splash of vinegar, two glasses of oil, garlic cloves, a bay leaf, two sprigs of rosemary, a sprig of thyme, black pepper and chopped spring onions. Season and cook over a low heat for 15 minutes. Then put them in a glass jar and seal it.
    • Omelette or scrambled eggs: sauté them with olive oil and then make the omelette. To mix, sauté them and then add the eggs, making sure that they do not cook all at once and stirring everything well so that it is creamy.
    • Rice: used as a complement to fried or boiled rice.
    • Sautéed: sauté them in a frying pan over high heat with a little oil.