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spring 2010

Great as an appetizer or nibble at your first barbecue of the new season, or part of a selection of tapas - everyone is sure to love these skewers with fresh sweet broad beans and smokey cubes of chorizo. For a vegetarian alternative you might like to try cubes of haoumi or feta cheese.

  • Smokey Chorizo and Broad Bean Skewers
  • 200 grams of Chorizo sausage, diced - I use Mariano‚Äôs
  • 1 cup of Broad / Fava beans, fresh or frozen and thawed, peeled of their skins
  • 1 tablespoon of Olive oil
  • 1 teaspoon of Smoked Paprika
  • ¼ to ½ teaspoons of ground Chilli (optional)
  • Sea Salt and Pepper
  • Skewers, soaked in water for 30 minutes to prevent burning.
  1. Dice the Chorizo sausage into similar sized pieces to your Broad beans.
  2. Thread cubes of the Chorizo alternatively with the broad beans.
  3. Brush with olive oil and grill 3 to 4 minutes over a medium heat, turning once until the Chorizo is cooked through and slightly crispy and golden.
  4. Sprinkle with smoked paprika, chilli, salt and pepper to taste.

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