Fabes with Chorizo Iberico, Paprika, and Poached Egg
Creamy Asturian beans, smoky pimentón, Chorizo Ibérico and a runny poached egg
Peasant food dressed as royalty. The broth is built around Pimentón de La Vera — the oak-smoked paprika that gives Spanish cooking its signature warmth — and tinted a deep russet. Small Navarra baby beans stay whole; thick coins of chorizo ibérico render their paprika-orange fat into the stew; a poached egg cracks into the middle and turns the broth into something closer to a sauce. Cold mountain Saturday food.
Ingredients
- Finest Artisanal Chorizo Ibérico de Bellota | 1.1lb
- Premium Smoked Paprika from La Vera. 2.5 oz
- Spanish Premium Saffron for Paella. 5 single-dose packs.
- Award-winning Extra Virgin Olive Oil. Picual 500ml.
- Premium Unrefined Pure Sea Salt from Ibiza in a Lipstick | Pack of 3 (1.1 oz/ea)
Preparation
- In a heavy cazuela, warm 2 tbsp EVOO. Slice 8 oz chorizo ibérico de bellota into half-inch coins. Sear 1 minute per side until the fat begins to render and the pan stains orange.
- Pour off half the rendered fat (save it — liquid gold for toast). Add 1 diced onion, 2 cloves minced garlic, 1 bay leaf. Sweat 5 minutes until glossy.
- Pull the pan OFF the heat. Add 2 tsp smoked Pimentón de La Vera (dulce) + 1 tsp picante and stir — pimentón burns in 20 seconds on heat, so this step is non-negotiable off-flame.
- Return to low heat. Add 3 cups chicken stock and a pinch of saffron. Bring to a whisper of a simmer.
- Add the beans in (previously soaked in water a day in advance), simmer 45 minutes on low — do not boil hard, or the beans break.
- Meanwhile, poach 2 eggs in vinegared water, 3 minutes for runny yolks.
- Taste for salt. Ladle into warm bowls, arrange chorizo coins on top, crown with the poached egg. Finish with one more pinch of pimentón and a drizzle of raw EVOO at the table. Serve with crusty bread.
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