Name: Spanish Rice with Blood Sausage, Fava Beans, and Caramelized Lardons
Yield: Serves 4 to 6 as a Main Course
Cuisine: Spain
Ingredients: 8 ounces Spanish-or French-style blood sausage; 1 cup short-grain rice, such as Spanish Calasparra or Bomba, or Italian risotto rice (e.g., Carnaroli); 6 ounces salt pork, thickly sliced; 1½ pounds fresh fava beans; 5 tablespoons extra virgin olive oil; 2 cups sliced spring garlic bulbs or ramps or ¼ cup sliced garlic plus 1 more cup chopped scallion; 1 ounce Serrano ham, slivered; 3 tablespoons sweet fortified wine, such as Madeira, Muscat, or muscatel wine; Salt and freshly ground black pepper; 1 cup chopped scallion, white part only; 1 bay leaf; 2 fresh spearmint sprigs plus 2 tablespoons slivered fresh mint leaves; 5 cups hot chicken stock

Preparation info

Serves
4 to 6
as a Main Course

Difficulty
Medium

Appears in

Mediterranean Clay Pot Cooking

By Paula Wolfert

Published 2009

About

While traveling in Catalonia a few years ago, I came upon a wonderful restaurant called Sant Carles in the town of Tortosa on the Ebro River. The chef, Margarita Nofre, is famous for her fish recipes, but since I was researching rice, I ordered one of her main-course arros dishes and was dazzled by its simple elegance.

Black sausage and fresh fava beans are a traditional combination, but Chef Nofre’s addition of mint and sweet Muscat wine gav