Recipe of the Day: Arròs amb faves
Spring is the best time to enjoy fava beans, a staple in traditional Catalan cooking. In fact, Catalans believe favas are perfect for the Easter holidays, to serve on days when eating meat wasn’t allowed. We also think it’s a great Easter dish, so take advantage of the fact that favas are in season and make this delicious rice dish, which is basically a bean paella.
4 cups of rice (use rice for paella, such as the bomba or Delta de l’Ebre variety)
1 lb. fava beans
1/4 lb. pernil (serrano ham)
1/4 lb. pancetta
1/4 cup olive oil
salt to taste
Cooking Time: 30 Mins.
Bring a pot of water to boil and cut the ham and pancetta into very small pieces. Put a paella pan (or large frying pan) over medium high heat and add the olive oil. Once hot but not smoking, add the favas, the ham and the pancetta and sautée until the meat is barely crisp. Add one cup of water and let simmer for 15 minutes. Add the rice and fill the pan with enough water to cover the rice, add salt and stir once to mix. Let simmer until the rice is nearly cooked but still firm. Once the rice reaches this point, turn off the stove but leave the pan on the burner. Let stand for 5 minutes and serve.
Enrola Syrall Monastrell, tinto 2002 DO Catalunya