The shaken broad beans of Callosa d’en Sarrià are a traditional dish enjoyed mainly in spring, when tender and sweet broad beans are at their best. This family dish is characterized by the technique of shaking the pot, a key movement that keeps the beans whole and integrates the flavors. Locals from Callosa argue that a smaller pot yields better results, as its lighter weight facilitates proper shaking.

Joan Pérez's new offering evolves the classic dish with two sizes of broad beans, a potent sausage broth, a soft-boiled egg acting as a natural sauce, and a fruity avocado allioli, thus connecting with the region's produce. The result is a creamy, deep, and visually appealing dish.

The recipe includes ingredients such as large and small broad beans, tender onion, dried onion sausages, red sausages, pork ribs, bay leaf, eggs, soy sauce, and ripe mango. For the avocado allioli, a medium avocado, a garlic clove, mild olive oil, and salt are needed.

Preparation begins by separating egg yolks and marinating them in soy sauce. Large broad beans are cooked with sautéed tender onion and a mild broth. Meanwhile, an intense broth is made with meat and sausage, strained, and thickened with flour or cornstarch. Small broad beans are blanched and peeled to maintain their vibrant green color. The allioli is made by blending avocado, garlic, and olive oil.

For plating, a base of large broad beans is laid down, followed by the blanched small broad beans and the marinated egg, all covered with the sausage sauce and finished with dollops of avocado allioli.

The traditional recipe from Callosa d'en Sarrià, for four people, uses 2 kg of broad beans, 4 tender onions, sausages, 4 eggs, and water. The key is constant pot shaking to keep the beans whole, adding the sausages and eggs at the end so the yolk remains soft.