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Faba Asturiana beans with squid, scallops and clams in a green sauce


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.

Spanish recipe: Faba Asturiana beans with squid, scallops and clams in a green sauce. Photo by: Toya Legido/©ICEX.


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
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