Andalusian Rice, Shrimp, and Fava Bean Salad

Name: Andalusian Rice, Shrimp, and Fava Bean Salad (Ensalada de Arroz con Gambas y Habas)
Cuisine: Spanish
Ingredients: Coarse salt (kosher or sea) and freshly ground black pepper; Coarse salt (kosher or sea) and freshly ground black pepper; Coarse salt (kosher or sea) and freshly ground black pepper; Coarse salt (kosher or sea) and freshly ground black pepper; 3 tablespoons sherry vinegar, preferably aged; ¼ cup fresh lemon juice, or more to taste; 6 tablespoons fragrant extra-virgin olive oil; ⅔ cup finely chopped fresh flat-leaf parsley, or more to taste; 4 to 5 tablespoons drained small capers; 1 medium-size red bell pepper, cored, seeded, and diced; 1 medium-size red onion, finely chopped; 2 medium-size ripe but firm tomatoes, peeled with a vegetable peeler, seeded, and chopped; 2 medium-size ripe but firm tomatoes, peeled with a vegetable peeler, seeded, and chopped; 1½ cups fresh shelled fava beans (about 1½ pounds unshelled, see Note); 10 ounces small shrimp, peeled and deveined; 10 ounces small shrimp, peeled and deveined; 1 cup long-grain rice

Ensalada de Arroz con Gambas y Habas

Preparation info

Serves
6

Difficulty
Easy

Appears in

The New Spanish Table

By Anya von Bremzen

Published 2005

About

Andalusian home cooking abounds in zesty, unfussy recipes that can be whipped up in the scorching summer heat without breaking a sweat. This salad is a perfect example. Served along with Tuna-Stuffed Eggs, it makes a great simple alfresco meal. Many versions of this salad also include chunks of canned tuna and chopped hard-cooked eggs, so feel free to play around.

Ingredients

Europe
Spain
Pescatarian
Mediterranean
Andalusia
Summer

Ingredients

Method