This update to classic Spanish paella is just what winter calls for.
Published: July 13, 2015
To prepare the ribs:
Preheat the oven to 350°F.
Combine the brown sugar, salt, oregano, red pepper flakes, pimenton and cumin in a bowl. Arrange the ribs in a deep baking dish, and sprinkle the brown sugar mixture over the ribs. Using your fingers, rub the mixture into the ribs until they are well coated.
Place the ribs in the pre-heated oven, and roast until browned, about 40–45 minutes.
To prepare the paella:
In a small saucepan, cover the sliced carrots with water. Set the pan over medium heat and bring the water to a boil. Lower the heat to medium-low, and cook until softened but still retaining structure, about 5–7 minutes. Drain the water and purée the carrots in a blender or food processor until smooth. Stir in the pimenton.
Heat the olive oil in a 12-inch paella pan set over a medium flame. Add the onion and garlic and cook until lightly browned and softened, about 5 minutes. Sprinkle with salt and pepper to taste. Add the red pepper, tomatoes and drained, pre-soaked fava beans to the pan. Stir until the pepper softens, about 5 minutes. Add the chicken broth, turn the heat to medium-high and bring to a boil. Stir in the rice and the carrot purée, then turn the heat to medium-low. Cook for about 20 minutes longer, until almost all the liquid is absorbed and the rice is tender.
Arrange the cooked baby back ribs on top of the paella so the ribs’ sides are partially covered with rice. Remove the pan from stove and place in the 350°F oven for 7–10 minutes, until the ribs are re-heated.