Habas tiernas con chorizo | Broad beans with chorizo

A great seasonal treat anywhere between June and September. I get excited when I see them in the market for the first time when they arrive (you are probably thinking, “wow, he gets excited easily”). These little pods, just like garden peas hide a beautiful sweetnes and a subtle flavour that accepts so many other flavour combinations to go alongside them. A quick and simple tapa with chorizo that I can not think of anyone I know who wouldn’t like it in their dinner table.

INGREDIENTS

  • 250g fresh broad Beans pods

  • A drizzle of extra virgin olive Oil

  • 1 Garlic clove, sliced

  • 50g of Chorizo “sarta”, horse shoe shape

  • Salt and Pepper

  • A sprig of fresh Mint, finely sliced

  • A squeeze of honey

  • 1 shot of white Wine

Preparation

  1. Deseed the broad beans from the pods. Blanch them in simmer water for 1 minute and cool down under running water. Peel the skins of the tender inside of the broad beans.

  2. Place a frying pan over medium to high heat with the oil and sliced garlic and let it fry for 30 seconds. Add the diced chorizo and saute for a further 30 seconds. Add the broad beans and saute for a further 30 seconds followed by the honey, salt and pepper and the white wine. Flambe and reduce down before adding the fresh mint. Eat before it goes cold!

Previous
Previous

Bacalao al ajoarriero | Cod with peppers and tomato sauce

Next
Next

Champiñones Gratinados | Mushroom Gratin with Ham Mayonnaise