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.
White lima beans with clams
For 6500 g Chirlas (clams) 1,5 l fish stock 3 tbsp. picada * 3 tbsp. sofrito ** 900 g Cooked withe lima beans Salt and pepper
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.
Ingredients for 100 g25 g parsley (only the leaves) 40 ml olive oil 0.4 ° 0,5 g saffron strands 1 clove garlic 35 g roasted hazelnuts
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.
Ingredients for 100g2 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
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.