In the Marina Alta, food is more than just something to eat. It is tradition, history and identity served on a plate. Few dishes capture this better than the Arròs amb fava pelà.
Simple, hearty and rooted in local agriculture, the dish includes the humble broad bean which has shaped the flavours of the region for generations.
A dish born from the land
Arròs amb fava pelà comes from a time when cooking depended entirely on what the land provided. Farmers in El Poble Nou de Benitatxell grew broad beans as a staple crop.
Once harvested, the beans were dried and peeled, creating what locals call fava pelà. These dried beans could be stored for months, making them an essential ingredient during times when fresh produce was limited.
Over time, this practical food became the base for one of the area’s most iconic dishes: arròs amb fava pelà.
Traditionally, farmers prepared this dish at midday before heading back to work in the fields. A portion was often saved for dinner, a practice known locally as menjar de recapte.
Today, the fava poblera (local broad bean) remains a symbol of the region’s agricultural heritage and is still celebrated through local festivals such as the Mitjafava Fest.
The star dish: Arròs amb fava pelà
The most famous recipe made with the local broad bean is arròs amb fava pelà, a creamy rice dish known for its rich texture and yummy flavour.
Unlike many rice dishes, this one has a slightly thick, almost stew-like consistency. The starch released by the beans gives the dish its signature texture and depth.
Traditional recipe
Ingredients (serves 4)
- 300g dried peeled broad beans (fava pelà/fava poblera)
- 300g rice
- 1 onion
- 2 garlic cloves
- 1 ripe tomato (grated)
- Olive oil
- Sweet paprika
- Vegetable or chicken stock (around 1 litre)
- Salt to taste
Optional: pork ribs, sausage or vegetables depending on local variation
Method
Start by soaking the dried broad beans overnight in water. This helps soften them and shortens cooking time.
In a wide pan or casserole, gently sauté the chopped onion and garlic in olive oil until soft and fragrant. Add the grated tomato and cook for a few minutes until the mixture thickens slightly.
Add a pinch of sweet paprika and stir briefly. Then add the drained broad beans and cover with stock. Let them simmer gently until they begin to soften.
Once the beans are partially cooked, add the rice and adjust the stock if needed. Cook slowly over medium heat, stirring occasionally, until the rice is tender and the dish reaches a creamy consistency.
Season to taste and allow to rest for a few minutes before serving.
