Orange-Glazed Fennel with Chorizo, Butter Beans & Roasted Paprika Cream by Tanerxaydin

Ingredients

• 2 fennel bulbs, trimmed and sliced
• 2 tbsp olive oil
• 150g (5 oz) raw chorizo, casing removed, crumbled
• 3 cloves garlic, minced
• 1 tbsp smoked paprika
• 1/2 cup (120ml) heavy cream
• 1/4 cup (60ml) vegetable or chicken broth
• 1 can (400g/15 oz) butter beans, rinsed and drained
• 1 large orange, zest and juice
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)

Instructions

1. Trim and slice the fennel bulbs. Remove the casing from the chorizo and crumble it into small pieces.
2. Heat 1 tablespoon of olive oil in a large skillet or oven-safe pan over medium heat. Add the sliced fennel and cook, stirring occasionally, for 10-12 minutes until softened and caramelized with golden-brown edges. Remove the fennel from the skillet and set aside.
3. Add the crumbled chorizo to the same skillet and cook over medium-high heat for 5-7 minutes, breaking it apart with a spoon, until browned and crispy. Remove the chorizo from the skillet and set aside, leaving any rendered fat in the pan.
4. Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the skillet if needed. Add the minced garlic and cook for 1 minute until fragrant. Stir in the smoked paprika and cook for another 30 seconds, until aromatic.
5. Pour in the orange juice, heavy cream, and broth. Bring the mixture to a gentle simmer, stirring frequently, and cook for 3-5 minutes until the sauce slightly thickens.
6. Return the caramelized fennel, cooked chorizo, and rinsed butter beans to the skillet. Stir to combine and heat through for 2-3 minutes, allowing the flavors to meld.
7. Stir in the orange zest. Season with salt and black pepper to taste. Serve immediately.