I love chorizo. In fact, it’s what put an end to a 13-year stint as a vegetarian when I was living in Spain as a student (many former veggies cave when faced with the smell of sizzling bacon; for me, it was a delicious-looking bowl of chorizo en sidra in a Barcelona tapas bar). So, when I saw that it’s the key ingredient in this month’s recipe from Kym Grimshaw of fabulous Bristol food blog On the Plate, my mouth started watering immediately.
This dish is a wonderfully light, summery take on chorizo, and its spicy paprika taste adds the perfect kick to seasonal peas and broad beans. It works brilliantly as an accompaniment to a barbecue or an alfresco lunch, or as part of a tapas spread; I’d also prepare it as a simple yet tasty dinner, served up with crusty bread and a glass or two of vino.
Over to Kym for the details…
Ingredients (serves 2)
- A large handful of fresh peas, podded
- A large handful of fresh broad beans, shelled
- 200g cooking chorizo, skin peeled and diced
- 1 clove of garlic
- 1/2 bunch of parsley, finely chopped
- Radish sprouts or pea shoots to serve
- Blanch the peas and broad beans for no more than a minute and set aside.
- Heat up a pan to a high heat and cook the chorizo until nicely browned and the oil has released.
- Bash the garlic clove with the flat side of your knife and add it to the pan, then stir fry for a couple of minutes to allow the garlic to flavour the oil.
- Add the broad beans and peas, cover with a lid, and cook for 5 minutes.
- Remove the garlic from the pan. Season well and serve on a bed of radish sprouts or pea shoots, along with the parsley.
Kym will have another delicious recipe to share next month, and as ever you’ll find plenty more food inspiration over on her blog.
Photography by Kym Grimshaw