The cold arrives and with it the spoon dishes, today we bring a typical dish from the North of Spain, although we are sure that it is eaten throughout the Peninsula. A quick way to cook our legumes is using a pressure cooker , get rid of fears and myths, if you want to get delicious vegetables in a short time you will not find a better ally in your kitchen.
Time: 35 min + soak
250 g green vegetables
250 g of clams
16 medium red prawns
6 cloves of garlic
2 bay leaves
chopped fresh parsley
15 g of wheat flour
The night before we put the greens to soak, we have to put water that covers 3 fingers above the greens.
We put the verdinas in the 4L Tekna pressure cooker, cover a couple of fingers of water and put the pot on the fire, when it starts to boil we add a glass of cold water to stop the cooking, we repeat this process 3 times. We remove the excess water, we have to leave 2 fingers above the verdinas. Add the peeled onion, bay leaves, 2 peeled garlic cloves and salt. We close the pot and let it cook for 15 minutes after the spout comes out over medium heat.
Once cooked, drain and reserve.
Meanwhile, we prepare the rest of the preparations. Put the clams in a saucepan with 15 ml of water and open to steam. We booked.
Peel the prawns and remove the guts. Put a frying pan with 4 tablespoons of oil and add the prawn heads, fry and crush to remove the juice for 5 minutes over medium heat. Strain the oil and put it back in the pan, add a couple of peeled and sliced garlic, when the garlic begins to brown, add the lightly salted prawns and cook on both sides for no more than 3 minutes. We booked.
Put a frying pan with 3 tablespoons of extra virgin olive oil, add a couple of peeled garlic cloves, and fry until golden brown. Add the flour and stir, let it cook for 5 minutes and add the broth from the cooking of the verdinas, you must think that this will be the broth that accompanies the verdinas, so the more brothy you like them, the more broth you will add. I have put 4 saucepans on it, stir and let the broth reduce for 5 minutes, add a good handful of chopped fresh parsley and add the verdinas together with the clams that we had reserved, once we serve the dishes we add 4 prawns per dish.
Sprinkle a little fresh parsley on top and let's eat!
Photos and recipe by MJ .