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Appetizers
Spanish
4 servings
10 minutes
25 minutes
4 tablespoons olive oil
1 large onion, finely chopped
3 large garlic cloves, peeled and chopped
½ teaspoon hot smoked paprika
¼ teaspoon freshly ground black pepper
2 packs Melissa’s Fava Beans
⅔ cup dry white wine
½ cup vegetable stock
½ teaspoon salt
1 tablespoon fresh parsley, chopped finely
Heat the olive oil in a pan over high heat. Add the chopped onion and cook for 5 minutes, stirring frequently.
Add the garlic, paprika, and black pepper. Reduce the heat to medium-high and cook for an additional 5 minutes, stirring often.
Add the fava beans and toss to coat. Pour in the white wine to deglaze the pan.
After 1 minute, add the vegetable stock and salt. Cover the pan with a lid and cook on high heat for 10 minutes, stirring occasionally.
Remove the lid and reduce the heat to low. Continue cooking for another 5 minutes or until the sauce thickens and reduces significantly, stirring to prevent sticking.
Plate the dish and allow it to cool while you prepare the rest of your tapas.
Serve at or near room temperature, garnished with freshly chopped parsley.
