Habas Con Chorizo Spanish Chorizo with Broad Beans
Savor the bold, smoky flavors of Spain with this classic dish, *Habas Con Chorizo* (Spanish Chorizo with Broad Beans). Combining tender broad beans with slices of rich, spiced Spanish chorizo, this recipe strikes the perfect balance between rustic simplicity and vibrant taste. Cooked in a fragrant base of sautéed onions, garlic, and smoky paprika, the dish is simmered with a splash of chicken stock to bring all the flavors together. Garnished with a sprinkle of fresh parsley, this hearty Spanish creation is perfect as a tapa served with crusty bread or as a satisfying main dish paired with rice or a crisp salad. Quick to prepare in just 40 minutes and packed with authentic Mediterranean character, this dish is a must-try for lovers of Spanish cuisine.
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Recipe Information
Ingredients
- 500 grams Broad beans (fresh or frozen)
- 200 grams Spanish chorizo (sliced into bite-sized pieces)
- 2 tablespoons Extra virgin olive oil
- 1 medium Yellow onion (finely chopped)
- 2 cloves Garlic cloves (minced)
- 1 teaspoon Smoked paprika
- 100 milliliters Water or chicken stock
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Prepare the broad beans: If using fresh beans, shell them and blanch in boiling water for 2 minutes. Drain and, if necessary, remove the outer skin by pinching and slipping the beans out. If using frozen beans, thaw them and set aside.
In a large skillet or frying pan, heat the olive oil over medium heat.
Add the sliced chorizo and cook for 3-4 minutes, stirring occasionally, until it starts to release its oils and turns slightly crispy. Remove the chorizo with a slotted spoon and set aside.
In the same pan, add the chopped onion and sauté for 5 minutes, stirring occasionally, until softened and translucent.
Add the minced garlic and smoked paprika to the pan. Cook for 1 minute, stirring constantly, until fragrant.
Return the chorizo to the pan and stir to combine with the onion and garlic mixture.
Add the prepared broad beans to the pan. Stir everything together and pour in the water or chicken stock.
Season with salt and black pepper. Lower the heat to medium-low, cover, and let simmer for 10 minutes, stirring occasionally, until the beans are tender and the flavors are well combined.
Remove the pan from the heat and garnish the dish with fresh chopped parsley.
Serve hot as a tapa with crusty bread or as a main dish alongside rice or a fresh salad.
Nutrition Facts
Calories |
1541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.5 g | 126% | |
| Saturated Fat | 28.6 g | 143% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 4414 mg | 192% | |
| Total Carbohydrate | 96.0 g | 35% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 13.9 g | ||
| Protein | 80.1 g | 160% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 237 mg | 18% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 2728 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
