These thick beans will seem even smoother with a barrel-fermented Enate Chardonnay (DO Somontano). Its oakiness will help balance the texture, and the verve of the grapes will bring out the shellfish flavors.
.png.transform/rendition-xs/image_image%20(1).png "Feder")
Faba Asturiana Beans with Squid, Scallops and Clams in a Green Sauce
Preparation
How to cook beans
Before cooking, rehydrate by submerging them in a pan full of cold water and leave them to soak for approximately 12 hours. Then pour off the water and place them in fresh, cold water (never hot), covering the beans with about 6 cm (2.3 in) of water and then cook. Salt is best added only when the beans are cooked, otherwise they might lose their characteristic creaminess. Cooking time will be between 1 and 3 hours depending on the variety.
Wash the squid and the scallops and stuff the squid with the scallop meat. Freeze, then cut into thin slices using an electric slicer.
Blend the rest of the squid to form a paste. Spread very thinly and dry out until crisp. Fry pieces of this squid paper in hot extra virgin olive oil.
Cook the beans with the diced vegetables and the fish stock. Set aside.
Drop the grooved carpet-shell clams into boiling water and cook for just 30 seconds. Drain, open up completely with a knife and remove the flesh. This way the flesh will be very tender.
For the green sauce
Lightly brown the onion and garlic. Add the pullet carpet-shell clams and white wine. Cover until the clams open, then remove the flesh from the shells and blend with the onion, garlic and wine mixture. Blend the extra virgin olive oil with the parsley and strain. Mix with the clam sauce. Add half of this green oil to the beans and cook lightly to blend the flavors. Use the other half as a sauce for the clams.
Presentation
Place the beans to one side of the plate and top with the squid slices. On the other side place two whole clams with the green sauce. Garnish with the fried squid paper and drizzle with a few drops of parsley oil.
Chef's Remark:
"This recipe combines the famous Asturian bean stew with seafood. The fish is cooked lightly, just enough to flavor the dish without it losing its individuality."
Preparation by: Carlos D. Cidón
About 2 hours cooked over a low flame
- 300 gr IGP Faba Asturiana beans
- 1 carrot
- 1 leek
- 1 zucchini
- 2 l light fish stock
- 2 onions
- 2 garlic cloves
- Parsley
- Plenty of Spanish extra virgin olive oil
- 200 ml white wine
- 500 gr pullet carpet-shell clams
- 12 large grooved carpet-shell clams
- 1 kg jig-caught squid
- 2 scallops
- 10.582 oz IGP Faba Asturiana beans
- 1 carrot
- 1 leek
- 1 zucchini
- 3.52 pint light fish stock
- 2 onions
- 2 garlic cloves
- Parsley
- Plenty of Spanish extra virgin olive oil
- 7.164 fl. oz white wine
- 17.637 lb pullet carpet-shell clams
- 12 large grooved carpet-shell clams
- 2.445 lb jig-caught squid
- 2 scallops
- 1.41 cup IGP Faba Asturiana beans
- 1 carrot
- 1 leek
- 1 zucchini
- 8.579 cup light fish stock
- 2 onions
- 2 garlic cloves
- Parsley
- Plenty of Spanish extra virgin olive oil
- 0.845 cup white wine
- 2.33 lb pullet carpet-shell clams
- 12 large grooved carpet-shell clams
- 2.445 lb jig-caught squid
- 2 scallops
Wine match