Which area of Spain is it typical?

Principado de Asturias



Ingredients: 1 kilo of farm French beans 1 kilo of clams 1 glass of olive oil 1 bay leaf 1 onion 2 cloves of garlic 1 slice of bread from the previous day 1 teaspoon of sweet paprika salt


Put the beans to soak with plenty of water the night before. The next day, remove the soaking water and put them to boil in a pot with fresh water, the onion cut into four pieces, half the oil and the bay leaf. When it starts to boil, lower the heat and let them cook on a low heat, covering them until the beans are tender for more or less 2 hours. Meanwhile, wash the clams and put them in a frying pan with a little water so they begin to open. When they are open, remove them from the heat and put them aside in the same frying pan. Put another frying pan with the rest of the oil on heat and put in the peeled garlic and bread. Stir them and, when they are fried, add the paprika, stirring with a wooden spoon to mix them well and finally put everything into a mortar. Mash the mixture very well, adding a little water from cooking the clams. Put this paste back in the frying pan and add the clams, with the stock produced as they opened, mix everything very well and add it to the pot with the beans. Correct the salt and allow to simmer on a low heat for about 10 or 15 minutes. It has to end up thick, with little sauce.


Present on a deep serving dish or earthenware dish.

More information

Recipe information

  • Category: First course
  • Price: Average

Nutritional information

  • Energy: Average
  • Cholesterol: Low
  • Carbohydrates: High
  • Fibre: High
  • Zinc: High

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