This Sunday is Mother's Day and at BRA we celebrate it by raffling off one of our latest novelties: the Tekna pressure cooker. What you have to do? You just have to sign up for the draw that we have uploaded in this facebook page .
And meanwhile we leave you with this video that we have made with Sergio Fernández in which he shows you how easy it is to cook in the BRA Tekna pot. The pressure cooker. Without complications.
Fabes Recipe with Clams
•500 gr of Asturian beans
•500 gr of clams
•Extra virgin olive oil
•5 cloves of garlic
Preparation1.The day before, we soak the beans in water from time to time. It is important that these do not run out of water, think that they are going to put on a lot of weight.
2. We should put the clams one hour before cooking them in a bowl with plenty of water and salt so that they release all the sand if they have any.
3. We chop the onions, garlic and leek very finely.
4.Add a good splash of extra virgin olive oil to the pressure cooker or in another saucepan to make the sauce.
5.We incorporate the vegetables and fry until they are completely poached.
6. Drain the beans and put them in our quick pot, cover with cold water (there should be a centimeter above the beans more or less).
7. We close the pressure cooker, put it on the heat and once the pressure valve is up, lower the heat a little. Keep them for 15 minutes, this time will depend on each pot and the beans. Consult the instruction book of your pot where it will indicate the recommended times for each food and if you have already caught the perfect point. More or less with this time is enough for them to be tender.
8.While the beans are being made, let's go with the clams.
9.In a frying pan, heat a little olive oil and add the well-washed clams and a little water. We cover and leave until they open, we discard those that are closed.
10.We open the pressure cooker, add the clams and the filtered cooking broth to avoid any remaining sand. We check the point of salt and add if necessary.
11.Let it boil for a few minutes so that the flavors mix and serve with chopped parsley on top.
•To open the clams you can add a splash of white wine and then include it in the stew, it gives it a different touch.
•If when you open the pot the beans are somewhat hard, you can close the pot again giving a few more minutes or simply let them cook with the pot open. If you need more water, add it cold.
•The salt will be incorporated at the end, the clams are salty so it is preferable to try before adding more.
•The sofrito is one of the main things in this stew, so take care of it.