Taking advantage of the final stretch of the fava bean season, this month's proposal is a rice that combines vegetables and the sea, a duo that fails.
Ingredients (for 4 people):
320 g of rice variety Albufera · 800 ml of fish stock 300 g of net squid · 150 g of fava beans (shells) · 1 medium onion 4-6 tender garlic 2 ripe hanging tomatoes 1 teaspoon of sweet red pepper · 8-10 saffron strands 4 tablespoons of virgin olive oil · Salt.
Elaboration:
· Fry in a pan with virgin olive oil, finely chopped onion and chopped tender garlic, until they are tender and slightly golden. Add the clean and chopped squid, and jump until they take color.
· Add the fava beans and the grated hanging tomato, and let the mixture reduce over low heat until a concentrated stir-fry is obtained. If the beans are very tender, they can be incorporated with the pod, cut into pieces. Add the red pepper and the saffron sprigs, stirring quickly to prevent burning.
· Pour in the rice and soak it for a couple of minutes so that the flavors are well absorbed. Add the hot fish stock and season with salt.
· Cook over high heat for the first few minutes i, subsequently, lower the heat until the rice is dry and loose. Leave to rest for a few minutes before serving so that the flavors settle and the grain has just absorbed the broth.
Vanesa Bustos. Rooting kitchen. @vanesabustos.culinar / vanesabustos.com
