Pochas with clams
This warming Spanish pochas with clams recipe uses traditional white Spanish beans (pochas), that are stewed with clams and chorizo.
- Cooking:
- Serves: 4 persons
Ingredients
- 500g of dried white pochas beans
- 250g ofclams
- olive oil
- 100g ofchorizo, roughly chopped
- 2shallots, peeled and cut in half
- 1leek, cut into large pieces
- 1green pepper, chopped into large pieces
- 1carrot, cut into large slices
- 1head of garlic, cut in half
- salt
- 1handful ofparsley, chopped
- crusty bread, to serve
Instructions
Step 1
Soak the beans overnight in plenty of cold waterStep 2
The next day, drain the soaked beans and set aside. Rinse your clams and discard any that don't close when tapped, or which have crushed shellsStep 3
Add a dash of olive oil to a large pot and heat over a medium-high heat. Add the chorizo and fry until the sausage starts to crisp up and the fat begin to render outStep 4
Add the shallots to the pan and cook for 5 minutes, or until the shallots begin to soften but not brownStep 5
Add the drained beans, leeks, pepper, carrot and garlic to the pan. Top with enough water to cover, then bring the water to a boil. Turn down the heat to low and simmer gently for 30 minutes, taking care not to let the pan boilStep 6
Remove the veg and garlic from the pot. Squeeze the garlic out of its skin into the jug of a blender along with the rest of the vegetables. Blend the vegetables until smooth, adding a dash of water if needed, then add the puree back to the beansStep 7
Bring the broth back to a simmer, and then add the clams and cover. Cook the clams until they open, about 3-5 minutes. Discard any which stay closedStep 8
Season the soup with salt to taste then top with parsley and serve with some crusty bread