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
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.
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!