With patience, we are shelling the broad beans, removing them from their pods. Optionally, we can cut the smallest and most tender pods into pieces, mixing them with the broad beans, to fry them as well. In this case, I only kept the beans, discarding the pods.
Chop the spring onion and fry it over medium heat in a pan with three tablespoons of olive oil. When the spring onion begins to take on color, we add the broad beans and sauté the whole. next, add a glass of water, and keep the heat medium, so that they cook slightly, while the water evaporates. This way we guarantee that they will be super tender.
Meanwhile, we chop 50 g of Serrano ham into very small cubes, with the help of a good knife. When the pan begins to sizzle as it runs out of almost no water, add the ham and raise the heatfrying the beans and sautéing so that they do not burn, so that they are made homogeneously.
The fried broad beans will be ready when there is barely any liquid left in the pan. We taste and rectify salt -which they will have already taken from the Serrano ham- and serve immediately, decorating each plate with a mint floret.