Pork Fabada with Crispy Lemon
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Prep: 15 mins
Cook: 20 mins
A smoky stew from Northern Spain spiked with paprika and saffron. Earthy spinach and crispy slivers of lemon and garlic finish it off nicely.
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595 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 1 red onion
  • 2 garlic cloves
  • 1 tsp smoked paprika
  • A 250g pack of pork stir-fry strips
  • 2 x 400g tins of cannellini beans
  • A pinch of saffron powder
  • A 300g bunch of spinach
  • 1 lemon
From your kitchen
  • 2 tbsp olive oil
  • Sea salt and freshly ground pepper
  • 500ml boiling water
You'll need
  • Pan with a lid
  • Small pan
  • Kitchen paper
  • Small bowl
Step by step this way
  • 1.

    Peel and finely slice the onion and 1 garlic clove. Heat 1 tbsp olive oil in a deep pan. Add the onion. Cook for 5 mins till just soft. Add 1 tsp smoked paprika and the sliced garlic clove. Cook for 1 min.

  • 2.

    Tip the pork into the pan and cook, stirring till golden brown. Drain the beans and tip into the pan. Add a pinch of saffron powder. Season.

  • 3.

    Pour in 500ml boiling water. Add the saffron and stir. Pop on a lid and simmer on a low heat for 15 mins. Tear the spinach leaves into small pieces. Slice the stalks into 1 cm pieces. Set aside.

  • 4.

    Using a peeler, remove the skin from the lemon. Using a sharp knife, remove any bitter white pith from the back of the peelings. Slice into thin matchsticks. Peel and thinly slice the garlic.

  • 5.

    Heat 1 tbsp olive oil in a small pan. Add the sliced garlic and the lemon strips. Cook for 2 mins till the garlic is light brown. Lift out onto kitchen paper using a slotted spoon. Save the garlicky lemon oil for later.

  • 6.

    Spoon 4 tbsp of the cannellini beans out of the pan and place in a bowl. Crush to a smooth paste with a fork and tip back in to the stew. Add the spinach stalks to the pan. Cook for 2 mins.

  • 7.

    Add the spinach leaves and cook for 2 more mins till they’re wilted. Squeeze in the juice from half the lemon. Taste and season generously.

  • 8.

    Spoon the fabada into warm bowls. Top with the crispy lemon and garlic. Drizzle a little of the lemony oil on top. Serve with a lemon wedge.

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