Andalusian rice, shrimp, and fava bean salad (Ensalada de arroz con gambas y habas) from The New Spanish Table: 300 Recipes of Spain in All Its Glory (page 122) by Anya Von Bremzen

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Accompaniments: Tuna-stuffed eggs (Huevos rellenos de atún)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on August 26, 2015

    p. 122 - Back to Andalusia for another delicious dish last night. Since this recipe calls for your boiled (steamed in my case) rice to be used warm, I decided to heat the entire dish knowing the leftovers could be eaten cold the following day. I also added some shell peas to up the green veggie content. We really enjoyed this dish. The lemon and capers gave this a brightness that enhanced the flavours of the fresh veggies and the sweetness of the shrimp. The Sherry vinegar hit the right notes and served as a welcome reminder that this indeed is a Spanish dish. Great for summer since none of the elements in this dish are heavy and there’s a good ratio of veggies to rice. I’d definitely add peas again as their sweetness paired nicely with the sweet shrimp. Photo here: http://chowhound.chow.com/topics/1020808?commentId=9698665#9698665

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