Catalan Broad Beans with Chorizo

Name: Catalan Broad Beans with Chorizo
Yield: Serves 4
Ingredients: 500 g (1 lb 2 oz) broad beans (shelled weight); salt and freshly ground black pepper; 200 ml (7 fl oz) chicken stock; 2 cloves garlic, crushed; 60 ml (2¼ fl oz) extra-virgin olive oil; 100 g (3½ oz) small cooking chorizo, sliced, or left whole for the cocktail size; 1 tsp tomato puree; 1 small onion, finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Simple Art of Marrying Food and Wine

By Malcolm Gluck and Mark Hix

Published 2005

About

I HAD A DISH VERY SIMILAR TO THIS ON THE COSTA BRAVA, and, in its simplicity, it struck me as being a classic summertime dish. In the winter, frozen beans would work perfectly well in this instance. Broad beans can be a little dull, but the piquant chorizo really brings them to life. You need to buy the cooking chorizo, pariila, for this dish, as it is a lot softer in texture and less harsh when cooked. You can even buy little cocktail chorizo that make perfect tapas.