Shell the fava beans and blanch them for one minute in boiling water. Drain, pass them quickly under cold water, then carve them with a knife, pressing them between two fingers to pop them out. Put them in a small bowl.

Heat a few tablespoons of extra virgin olive oil in a large thick-bottomed pan and add the thinly sliced spring onions, the halved or quartered tomatoes, the shelled beans and the chorizo cubes. Season with salt and pimentón. Sauté the beans for about 5 minutes, stirring frequently with a wooden spoon to prevent them from sticking. Serve warm.