Ingredients:
2 - 1/4 lb shelled broad beans
7 oz chorizo
5 oz cured ham
Olive oil
Pimentón, black pepper, salt
Preparation:
Boil the beans in salted water to cover. Skin the chorizo, slice or chop it, dice the ham finely, and fry both together gently. Remove from the heat and add the paprika. Drain the beans, leaving a little liquid with them in the pan, and set aside to cool slightly but not to get cold. Add the chorizo and ham mixture to the pan, stir in, and bring to a boil before serving.
From La matanza del puerto by Teresa de Santos and Ignacio Sanz
Recipe courtesy of Spain GourmeTour magazine.
