Alubias with spectacular clams: 5 tips

Las Alubias with clams It is one of those dishes that smell home, to a sea and sea. A perfect combination that joins the forcefulness of legumes with the delicacy of the seafood, creating a dish that comforts the soul.

It is a classic of Spanish gastronomy, beans with clams are a recipe for Fresh days Or when you feel like a good spoon dish.

Although it may seem elaborate preparation, follow this Alubias recipe with clams It is simpler than it is believed. With good ingredients and a little love, you can get a spectacular stew.

About this recipe of beans with clams

This dish is a true culinary treasure. The key to its success is the simplicity, versatility and balance of flavors of the beans with clams: where the softness of the White beans It merges with an aromatic stir -fry and the unmistakable sea flavor that clams contribute.

Alubias with clams are a very versatile preparation, because you can driedsoak the night before, or you can opt for a faster version using boat beansperfect for improvised but equally tasty food.

Whatever the choice, the result of the beans with well -made clams is always a creamy and great stew.

Origin and History of Alubias with clams

The combination of legumes and sea products is a sign of identity of the Spanish coastal cuisine, especially in regions such as Asturias, sing Galicia.

Dishes like Alubias with clams They are born from the need to create nutritional and economic meals, taking advantage of the resources of the earth and the sea.

• Originally, these sailor stews were the sustenance of fishermen and families living near the coast. Over time, the Alubias recipe with clams was refined, but always maintaining its essence: a humble dish in origin but incredibly rich in flavor.

Nowadays, Alubias with clams are a classic that is enjoyed throughout Spain, adapting with small variations in each region.

3 variations of the recipe of beans with clams: prawns, greeninas and prawns

This dish is so versatile that it supports multiple variations.

1. One of the most popular is the recipe for Alubias with clams and prawnsFor this option, peeled prawns are added in the last minutes of cooking, along with the clams. The flavor that the prawns provide is spectacular and turns the dish into a real party.
2. Another exquisite variant of the beans with clams are Verdinas beans with clams. Verdinas are a smaller bean variety and very fine skin, with a butian texture. Its soft flavor combines perfectly with seafood. If you have the opportunity to get them, the result is a high -kitchen dish.
3. For lovers of the most intense flavors, you can prepare a version with Alubias with prawns and clams. The prawns, with their most powerful flavor, give a touch of luxury to the stew.

5 Practical tips for the recipe for Alubias with clams

1. Adequate soaking: Do not underestimate the power of a good soaking for dry beans. It is the key to a perfect texture.
2. Suffrito with patience: Cooking the vegetables of the Sofrito over low heat until they are well poached develops an incredible flavor of the beans with clams.
3. Quality broth: Use a good homemade fish elevates the plate to another level. If not possible, a good commercial broth is a valid alternative.
4. The point of the clams: Adding the clams at the end and cooking them only until they open is key for the beans with clams to be juicy and not gummy.
5. The final rest: Letting the stew rest for a few minutes out of fire before serving help that the flavors of the beans with clams settle and integrate completely.

This dish is wonderful that combines the best of two worlds. It is an easy recipe option perfect for a special occasion. And if you like stews, we recommend you try this lentil stew recipe, another different classic.

Alubias with clams are one of those preparations that, once they dominate, become an option that does not fail.

If you like, a seafood casserole can also be a spectacular sea -flavored plate option, or you can also explore this section of fish and shellfish recipes, where there is inspiration for all tastes.

If you liked the alubias recipe with clams, look at other ideas on Instagram
And on YouTube that there are new recipes every week

To enjoy this incredible stew of Alubias with clams!

Alubias recipe with clams

Yield: 4 portions
Preparation time: 20 minutes
Cooking time: 1 hour and 15 minutes

Ingredients for the recipe for Alubias with clams

• 400 g of white beans (dry or boat)
• 500 g of fresh clams
• 1 large onion
• 2 garlic cloves
• 1 small green pepper
• 1 bay leaf
• 1 teaspoon of sweet paprika
• 1/2 glass of white wine
• Extra virgin olive oil
• Newly ground salt and black pepper
• Chopped fresh parsley
• Fish or water broth (necessary quantity)

Recet of beans with clams step by step

1. Prepare dry beans: soak them in cold water for at least 8-12 hours. Drain and place in a large pot with cold water along with the bay leaf. Take smooth boiling, remove the foam that forms and cook over low heat until they are tender (1–1.5 hours).
2. If boat beans are used: Simply rinse well and reserve.
3. Clean the clams: Put the clams in a bowl with cold water and a good handful of salt. Let them rest for at least 30 minutes to release all the sand they may have. Then, rinse them under the tap.
4. Do the sauce: Finely chop the onion, garlic and green pepper. In a large casserole, heat a good stream of olive oil and poach the vegetables over medium heat until they are soft and transparent.
5. Add the paprika and wine: When the sauce is ready, remove the casserole from the heat and add the paprika. Remove quickly not to burn and put back on fire. Pour the white wine and climb the heat until alcohol evaporates.
6. Incorporate the beans: Add the cooked (or boat) beans to the sauce. Cover with fish broth or with the cooking water of the beans. Cook over low heat for 10–15 minutes for flavors to integrate.
7. Open the clams: Heat a pan with a little oil and add the clams. Cover and cook over high heat until they open. Discard those that do not open.
8. Join everything: Incorporate the clams and their cane juice with the beans. Sprinkle with chopped fresh parsley, stir with smoothness and cook a couple more minutes. Rectify salt and pepper.
9. Serve: Let the stew rest a few minutes before serving. It is served very hot, ideally in mud caps.