knows why San Sebastián is patron saint of the city of Huelva
in the west of Andalucía, but whatever the reason, he is,
and his day his marked with a procession and the eating of palm
hearts and a very popular local dish called chocos con habas. 'Chocos'
are another name for cuttlefish (normally called jibia) and are
combined here with fresh broad beans (fava beans in the USA).
Now is a good
time to make this dish as the first of the new season's beans are
coming into the shops. If the pods are really thin and tender, with
only three or four little beans inside, cut them up and add them
to the pot if you like. Young broad bean pods are tender and delicious.
There is no
one standard recipe for this dish: other cooks add peppers or use
white wine as the cooking liquid. Small squid can be used instead
of the cuttlefish. Feeds 4 as a generous tapa.
cuttlefish, cleaned (cut in chunks if the cuttlefish are on
the large side)
1kg young broad beans (weight before shelling)
3 tbsp olive oil
1 onion, finely chopped
3 cloves garlic, chopped
1 tbsp chopped parsley
2 tsp paprika (pimentón dulce)
1 bay leaf, torn into 3 or 4 pieces
- In a wide
frying pan or saute pan heat the oil and soften the onion well
with garlic, parsley and a pinch of salt.
- Add the
paprika, mix in well, then add the cuttlefish (or squid) and cook
for a few minutes until the fish changes colour.
- Add the
beans, bay leaf and a touch more salt. Barely cover with water.
Bring to the boil, then leave to simmer, uncovered, until everthing
is tender and just coated in a little sauce.