Boil water and salt. Then add the peas. Let the peas cook for one or two minutes.
In a frying pan, sauté the Iberian pork (previously chopped) until golden brown.
Add salt and the 200g of Argentine prawns to the mixture. Sauté until golden.
Add a little pepper, the chopped chives and a teaspoon of paprika.
Add the boiled peas to the pan, add the butter and sauté well until everything looks integrated.
Plate it.