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Fresh Broad Beans Pasta served with cured pancetta, olive oil, and truffled pecorino is the perfect spring dish. A delicate mix of ingredients to highlight the little brother of Fava beans. This Broad Beans Pasta recipe is my ultimate spring dish; this time of the year in Spain is the beginning of this delicate and sweet fava/broad beans season. This pasta dish looks easy on the eyes, but collecting each bean from the pods is quite labour-intensive. Rest assured; the end result pays back! Are Fava and Board Beans the Same? Yes! They are. Although we call fava the dried version, which turns darker, the board bean is the bean collected from the fresh and green pod. Full Broad Bean Pod Other White Layer Over the Broad Bean The beans are doubly protected (as seen above), first by the pod measuring about 20cm long, which contains about eight beans. This…

Fresh Stuffed Calamari with cured pancetta, rice, onion, garlic and bell pepper in a wine-paprika tomato sauce for an ultimate Surf and Turf dinner! Catalan gastronomy has a ton of “Surf N Turf” dishes. For example, meatballs with squids, chicken and crayfish, mar y montaña paella, etc. They call it: Mar y Montaña, which translates to sea and mountain. The Catalan surf and turf inspire this recipe, although instead of traditional ground meat, I’ve used a stuffing of rice, cured pancetta, onion, garlic and bell pepper dice. The Sauce The sauce is an easy traditional one of fried tomato paste, garlic and paprika with a touch of white wine (or water) and a few leaves of parsley for the final touch. This recipe is my twist on the Catalan Surf and Turf; it’s not a traditional dish but similar in taste. A Catalan Tradition Thanks to their geographical situation, the Catalans are the kings at mixing…

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