Chorizo, a strong, cured Spanish sausage, is delicious both raw or cooked.
Prep: 10 mins
Cooking: 8–12 mins
What you need
Shelled young broad beans 250 g (8 oz)
Extra virgin olive oil 1 tablespoon
Garlic cloves 2, roughly chopped
Spicy chorizo 125 g (4 oz), cut into slices about 5 mm (1⁄4 inch) thick
Chopped mint 1 tablespoon
Lemon juice 2 tablespoons
Salt and pepper
Crusty bread to serve
How to do it
Blanch the broad beans in lightly salted boiling water for 1 minute. Drain, refresh under cold water and drain again. Dry well.
Heat the oil in a frying pan and gently fry the garlic for 2–3 minutes until soft. Discard the garlic.Turn up the heat and fry the chorizo for 2–3 minutes, until golden.
Stir in the beans and cook for 2–3 minutes, then add the mint and lemon juice and salt and pepper. Mix well. Serve warm with crusty bread.
‘Booksmart Tapas’ is published by Octopus Publishing Group. Recipe reproduced with publisher’s permission. Not to reproduced elsewhere in any medium.