Sizzly Spanish Broads

Cooking time
Serves2-4 people
Vegans Gluten-free diets

Take your beans to Barcelona with this tapassy number. Gorgeous alongside grilled squid or lamb chops, and our lovely white Rioja.

2 ratings
layout 1 comment


  • 1kg broad beans
  • 1 lemon
  • A few glosses of olive oil
  • Sea salt and freshly ground pepper
  • 1 tsp paprika
  • 1 tsp cumin seeds
  • A pinch of chilli powder
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1. Slip your broad beans out of the pods.
2. Tumble into a saucepan. Cover with boiling water. Boil for 5-10 mins, or till just tender. Drain. Rinse under cold water. Slip the little white coats off each of the beans – fiddly but makes an enormous different to taste and texture.
3. Cut half of your lemon into thin slices. Pop out the seeds.
4. Get a large frying pan hot. Add a gloss of oil. Arrange your lemon slices in the pan. Tumble the beans on top. Dust with a pinch of salt and pepper. Sizzle till the beans and the lemon soften a little.
5. Sprinkle the paprika, cumin and chilli powder over. Mix. Squeeze in the juice from the other lemon half. Taste. Tweak seasoning as needed. If the beans are still too firm, add a dash of water and cook a bit longer.
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This is very nice, but it's hard to judge the right amount of lemon. It was a little too tart so I added steamed sweetcorn and a drop of maple syrup. Lovely.