Fava

fresh fava beans, shelled • canned peas, drained • onion • white wine • cooking chorizo sausages • Morcilla de Burgos (Spanish blood sausage) • garlic cloves • Fresh ginger • fresh mint • Olive oil • Salt

fresh sausages (such as mild Italian or bratwurst) • fresh fava beans (about 675 grams) • refrigerated pie crust • egg • Olive oil • Salt • Spices, to taste

fava bean flour (about 60 grams) • garlic cloves • Extra virgin olive oil • Cold water • Salt • Vinegar

Rice • fresh fava beans (500 grams) • small handful of fresh peas and 1 artichoke • red bell pepper and a piece of green bell pepper • small onion and 1 large ripe tomato • small pieces of pork ribs • Fins and tentacles from 2 fresh squid • generous splash of olive oil • sweet paprika, food coloring, water or broth, and salt

lbs. shelled fresh fava beans (about 6.6 lbs. with pods) • green onions • oil and salt

pork ribs, cut into small pieces (I add the meat so the fat gives the rice more flavor and richness) • large handful flat green beans, ends trimmed and cut into 1 1/2-inch pieces • red bell pepper • chickpeas (about 1 1/4 cups), soaked for 12 hours and boiled for about 30 minutes. Reserve the cooking water to add to the rice later • fresh spinach, chopped • green garlic stalks (or substitute 3 scallions) • fresh fava beans • ripe tomatoes, grated, and 2 garlic cloves, also grated. If you have a little parsley, add that too • eggplant • artichokes, trimmed of tough outer leaves, cut into wedges, then halved to get to the tender heart • sweet paprika • food coloring and saffron threads •

Bomba rice (about 400 grams) • green bell pepper • red bell pepper • garlic • cauliflower florets (about 150 grams) • onion • leek • artichokes • tomatoes • fava beans (about 150 grams) • carrot • Olive oil, salt, pepper, and saffron •

special flour for migas (about 700 grams) • water (1 liter) • pork belly • white sausages • blood sausages (morcilla) • Italian green peppers or a small bag of Padrón peppers • green garlic • fresh fava beans • garlic cloves • Salt • dried ñora peppers (optional) • olive oil (divided)

water (bomba or calasparra rice) (about 1.4 liters) • vegetable bouillon cubes • Saffron • salt • Olive oil for sautéing • garlic cloves • red bell pepper • green bell pepper • tomato • sweet paprika • (about 500 grams) paella rice (bomba or calasparra) • carrot •

thin or medium pasta noodles • red bell pepper and 1/4 green bell pepper • onion • vegetable bouillon cube • fava beans • Paella seasoning • garlic clove • water (about 500 ml) • olive oil

bread flour (about 550 grams) • milk (200 ml) • saffron • heavy cream (50 ml) • unsalted butter (100 grams) • plus 2 tablespoons sugar (90 grams) • fresh yeast (20 grams) • egg yolks • salt (5 grams) • vanilla sugar (8 grams) • orange blossom water (20 ml) • Zest of 1 orange •