Jun 17
Fish, seafood & shellfish | Legumes
Fava beans, green Peas and Clams
♪ And youuuuuuu, decorated my life, created a world where dreams are a part, ♫
♫ And youuuuuu, decorated my life, by paintin’ your love all over my heart, ♪
♪You decorated my life… ♫
Yeah, that’s the way I feel… I’m in the clouds enjoying the end of the Spring and beggining of Summer… who wants to be inside cooking and blogging? Sorry followers and blogger friends :D.
This is a dish I should have uploaded some time ago. You can still find fava beans and green peas but it’s the end of the season, so… my advise is… keep the recipe for the next Spring ;D. I bet you will like it! Mixing Clams and Legumes is always a daring and delicious paring.
I’m sending the recipe to My Legume Love Affair which is hosted this month by Diana from A little Bit of Spain in Iowa! Ain’t that funny? Hey Diana, I’m so glad you are hosting this wonderful Event this month! Here you have a different Spanish way to prepare fresh Legumes :D. Hope you all like it!
So, let’s put our aprons on, sing the kenny Rogers song and cook this easy and savory recipe.
Eat well! And don’t forget to participate at the Eating Good Feeling Good Event! This month is Olive oil, but if you are late for this, July and August will have a new ingredient… keep an eye on it!
June 27th is the last day to present recipes!
Recipe
Ingredients for 4 servings: 200 grs of fresh peas, 200 grs of fresh fava beans, 400 grs of fresh clams, i onion, 3 ripe tomatoes, some parsley, 1 bay leaf, a small cup of dry white wine, 1 garlic clove, a slice of dry bread, olive oil, salt and pepper.
- Soak the clams in salty cold water to let them loose the sand they keep inside.
- Peel and cut the onion in small pieces and poach inside a sauce pan with some olive oil.
- Meanwhile, peel the garlic clove, cut it and put inside a mortar. Add the bread, a bit of salt, and 2 branches of parsley and smash until you get a paste.
- Peel the tomatoes and take their seeds away. Cut the pulp in small dices and add to the sauce pan together with the bay leaf. Cook at low temperature for 10 more minutes. Add the wine and a glass of water. When it boils again, add the fava beans and the peas. Cook for 15 minutes (if legumes are not tender it could take more).
- Add the mortar preparation. Stir a bit and add the clams. Cook until they open, stir for one more minute. Taste and add salt and black ground pepper. Sprinkle with minced parsley and serve the dish.
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Comments
ooooh, quina gana, aquest estofadet és una autèntica meravella!!
Well my friend you have outdone yourself yet again with tantalizing photos and a stunning dish.
Uy, per favor, estic salivant…quin platet met exquisit!
Una abraçada,
Qué buena pinta! Es verdad, las almejas con legumbres… ñam!
This is an awesome dish! Thanks for sharing it with us.
Enjoy your Spring weather.
Parece delicioso! I especially love the first photo and I love that cazuela!
Stunning photos Nuria and the dish sounds delicious. Send some Spring weather over here as it’s almost 40 degrees.
Gorgeous presentation Nuria! Love the clams with the fava beans and peas…such a unique combination!
Nice clicks! The clams look so juicy and tasty!
wow, nuria. this one is a seasonal winner. i LOVE that you added favas. gotta try this. i bet you the buttery texture/flavor of the favas go perfectly w/ the clams. love this!
and, i totally hear you – it’s too nice (and TOO HOT) to be inside cooking and bloggin – which is why our blog sucks as of late!
Nice to see you Nuria – but I completely understand about being busy enjoying the outdoors and the season!
Such a great combination of ingredients! And your photos are awesome.
Love MLLA! I might have to join this month too…
LL
Sounds fantastic! I can’t wait for fava beans and peas to come back next spring.
Hi Spanish Recipes, I found you on when viewing another blog, Kyoto.You recipes are great, similar to Portuguese cuisine. I love clams they are really my favorite.
nice recipes
Great food! I think I’ll match this one out with my barbecue rib recipes . Thanks for sharing! :)