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Verdinas with Clams and Prawns

Ingredients:

  • 400gr of verdinas
  • 300gr of clams
  • 4 prawns
  • 2 garlic cloves
  • Cayenne pepper
  • Half sweet onion
  • An Italian green pepper
  • A ripe tomato
  • Half a glass of wine (about 100ml)
  • Two bay leaves

Elaboration:

Verdinas are a variety of beans from Asturias. Before we could only enjoy them in some restaurants or when going to Asturias, but now they can be bought in many gourmet stores or even online.

To start the most important thing is that we do not forget to put the vegetables to soak the night before with cold water. It has to be hydrated enough to be tender.

Before cooking, we rinse them well and put them with two bay leaves in the fast pot. Add cold water to cover them (about two fingers above). Let them cook over medium heat uncovered.

We have to “scare” them three times. This means that we have to stop cooking three times and we do this by adding a splash of cold water. This ensures that the skin does not break and that the verdina remains whole.

We cover the pot and when the two rings go up we let them cook 5 minutes. We remove from the fire, let the pot lose pressure and open it. If the beans are not quite tender, we continue cooking with the uncovered pot until they are. If we have to add water, let it be cold water.

We wash the clams by putting them in salted water for about 15 minutes and rinse them conveniently, check if there is any broken or cracked and in that case we discard them. We put the wine in a saucepan, add the clams and cover. When the clams open we move away from the fire.

In a casserole add olive oil and the rolled garlic next to the cayenne, brown and remove from the heat. We introduce the shrimp and brown them round and round, until they turn red and take them out. We also remove the garlic and cayenne.

In that same oil we poach the minced onion and the pepper. When it is incorporated, the well-chopped tomato without skin or seeds. We let it cook a little and we can already incorporate the tender beans and the broth of the clams. Let it continue to cook over medium heat until they thicken.

Finally we incorporate the clams, the prawns and add the salt.

Let it cook for a few minutes until the prawns are ready and serve.

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