White lima beans with clams

White lima beans with clams

In Spain, soups and stews are very common during the winter. They are a delicious and comforting way of fighting the low temperatures of winter. Very popular are the cocido madrileño, made with chickpeas or the fabada asturiana, made with fabes, a type of white lima beans. Today’s recipe uses the same beans.

The recipe is from a book I received for “Reyes Magos” written by Ferran Adrià, considered one of the best chefs in the world.  “La comida de la familia” is the title.

In addition to great recipes, this book contains great ideas for saving time and money while cooking. Today’s recipe uses some of these tips. For instance, I used cooked white lima beans instead of the dry ones. There’re also two ingredients, the picada and the sofrito, that I had made beforehand and froze in small containers. This is very helpful,  because you can use them in different dishes.

This said, I leave you with the recipe.

Enjoy!

White lima beans with clams

Ingredients

For 6

500 g Chirlas (clams)
1,5 l fish stock
3 tbsp. picada *
3 tbsp. sofrito **
900 g Cooked withe lima beans
Salt and pepper
 

Directions

Purge the clams in a strainer and salted water for an hour to eliminate  any traces of sand from inside.

Heat the sofrito  in a saucepan and add the beans. Then add the fish stock.

After 15 minutes, add the clams and the picada. Cook for 3 minutes, until the clams are open.

Add a pinch of salt and freshly ground black pepper. Serve in soup bowls and enjoy.

————————————————————————

* Picada

Ingredients for 100 g

25 g parsley (only the leaves)
40 ml  olive oil 0.4 °
0,5 g  saffron strands
1 clove garlic
35 g roasted hazelnuts
 

Directions

Wrap the saffron with aluminum  foil and slightly roast in a pan for 2 seconds, being careful not to burn it.

In a bowl put the peeled garlic and parsley, add saffron and olive oil. Mash with the help of an electric mixer until a grainy paste. Add the hazelnuts and continue grinding until a homogeneous mixture with fine granules is obtained.

** Sofrito

Ingredients for 100g

2 tbsp. canned triturate  tomatoes
1 tbsp.  Olive Oil 0.4 º
 1 clove garlic
300 g onion
Dried thyme
Dried rosemary
¼ dry bay leaf
Salt
 

Directions

Grind the garlic and sauté in a pan with olive oil. Grind the onion and add to the garlic. Reduce heat, add the herbs and stir to prevent sticking. Add tomatoes when the onion turns brown. Add a pinch of salt and simmer for 30 minutes.

You can keep these preparations frozen in ice cube trays for later uses.

22 Replies to “White lima beans with clams”

    1. Hi Roger!
      Indeed, the price tag is “a bit” lower 😉
      But to be honest, the book contains recipes eaten by the staff working at El Bulli, not the recipes in the restaurant menu.
      Have a nice day!

  1. Fantastic – Los Reyes were good to you! We love platos de cuchara and yet I have never made this one. I love the picada too – will have to make some of that up ready!

    1. Yes, they were good!
      Los platos de cuchara están buenísimos, sobretodo me gusta el cocido, a ver si me animo y hago uno un día de estos…
      Que tengas un buen día 🙂

  2. WOW! This is a new recipe for me, I haven’t known with clams… Beautiful photographs and I can guess how delicious too. Thank you dear Giovanna, with my love, nia

  3. What a treat! I never would have thought to combine beans of any kind with clams. This dish, however, combines both and sounds absolutely delicious! I’d never been introduced to picada before, nor have I seen sofrito made like this. You’ve taught me quite a bit today, in just one post. Thank you, Giovanna.

    1. Hi John!
      Yes, I guess the beans & clams mix can look a bit strange, but it very common over here (and tasty).
      I’m happy you found something new in here 🙂
      Have a very nice day!

    1. Thank you dear Nia!
      As you can see I am a little behind in my responses to the awards, nominations, challenges, etc… that I have been proposed in recent weeks. I’ll try to answer this great honor very soon,
      kisses
      G

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