2 kg broad beans, washed
? kg potatoes, cut into small cubes
1 medium onion, chopped
150 g carrots, sliced
150 g jamón serrano (dried cured ham), cut into small chunks
stock or water
1 glass white wine
1 tsp pimentón (paprika)
1 clove garlic, finely chopped
8 tbsps virgin oil
Salt and black pepper

Heat the oil in a large pot and saute the onion 3-4 minutes, then add the garlic and fry for a further 3 minutes. Now add the chunks of ham and mix well. Remove the pan from the heat and stir in the pimentón (paprika). Once this is well mixed in, return to the heat and add the broad beans and carrots. Pour over the stock and white wine, season with salt and pepper and bring to the boil. Lower the heat, cover and gently simmer for about 30 minutes. Now add the potato chunks, cover the pot again, and cook until the potatoes are tender.