Pea soup with chorizo

Among so much cake, here I leave you this rich and simple potajito, made over low heat, for the rest of the winter days that still remain. It can be prepared both with chorizo ​​and with serrano ham.

Preparation of peas with chorizo

1. First we put oil in the pot and let it heat up.
2. We cut the onion into brunoisse. We cut the tomato into squares, we can peel it if we want before.
3. Pour the onion in the hot oil and fry it, until it is transparent over a low heat. Add the tomato and brown.
4. Add the chorizos cut in half, and fry them a little more.
5. Add the frozen peas, or if they are fresh, well fresh and fry them too.
6. Add water until just covered and season with salt and pepper. Add a little paprika.
7. We raise the heat until it boils and when it begins to boil, we lower the heat to the minimum and let it cook for about 30 minutes, or until the peas are cooked.
8. We serve the potajito accompanied by hard-boiled egg.