RECIPES EN ROUTE 07: Bean stew with clams and cuttlefish

Bean stew with clams and cuttlefish

INGREDIENTS (1 person)

Salad:

120g of cooked fabes (Asturian white beans)/li>
80g clams
30-40g cuttlefish
1 tablespoon tomate frito sauce
1/2 leek
2 garlic cloves
1 bay leaf
4 saffron strands
1/2 glass of white wine
A little chopped parsley
600ml fish stock or, failing that, water
A dash of olive oil
Salt and black pepper

STEPS TO FOLLOW:

Soak the clams:

First, soak the clams to clean them, or buy them completely clean.

Sauté:

Chop the garlic and leek. Soften in oil with the bay leaf. Now add the cuttlefish, sauté, and add the clams. Add the dash of white wine, reduce, and add the spoonful of tomate frito sauce. Lightly fry and then add the fish stock, saffron and chopped parsley.

Simmer:

Add the cooked fabes, leave to simmer 15 mins, and it’s ready. Season to taste.

If you want to make this recipe for more people, simply double the quantity, depending on how many people it is for.

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