Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Wood-smoked Spanish paprika — chorizo, paella, rubs
Hot smoked paprika — spicy chorizo, patatas bravas, rubs
Cloche + smoker — dramatic cocktail and dessert smoking
Adjustable stand — hold cookbook or tablet at eye level while cooking
Cold-smoked over alderwood — instant smoke depth to any dish
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Wood-smoked Spanish paprika — chorizo, paella, rubs
Hot smoked paprika — spicy chorizo, patatas bravas, rubs
Cloche + smoker — dramatic cocktail and dessert smoking
Adjustable stand — hold cookbook or tablet at eye level while cooking
Cold-smoked over alderwood — instant smoke depth to any dish
You're reading one of recipes available free. Full library with Gastronome.
Sort and wash peas. Heat butter in a large saucepan over medium-high heat. Add onion, garlic, and jalapeno to pan; saute 3 minutes or until onion is tender. Add peas, broth, pepper, and paprika; bring to a boil. Reduce heat, and simmer 50 minutes or until peas are tender, stirring occasionally.