Something similar to CHICKPEAS SAILOR or CHICKPEAS STEEP WITH COD It is this complete casserole that combines products from the land and the sea, which can be served as a base cap or as a unique dish.
To season this stew, we are going to resort to less common spices than the classic paprika or saffron. Let's see.
Ingredients: 200 gr. dried chickpeas, 800 gr. clams, 12 prawns, 200 gr. clean squid, 200 gr. cooked and chopped octopus, 1 onion, 1 clove of garlic, 2 fillets of anchovies in oil, 300 gr. spinach, 100 ml. white wine, 2 tablespoons dried tomatoes powder, 1 teaspoon ground cumin, 1 teaspoon MUSTARD SAUCE, oil and salt
Preparation: After having soaked the chickpeas for 12 hours, we put them in a pot covered with water and with a little salt and cook them for 2 hours until they are tender. When they are ready, we remove them from the heat conserving the broth.
We leave the clams in salted water for an hour. Then we wash them and open them in a frying pan with the wine over medium heat. Once opened, we reserve them with their own cooking broth.
In a pot, add a stock of oil and sauté the octopus and squid with the crushed garlic clove. When they are tender, remove the garlic, salt a little and add the spinach leaves. We let them simmer over low heat. When they have decreased in size, add the peeled prawns (reserve the heads and shells), stir, add the tomato powder, mustard and cumin and mix again. Once the prawns have been blanched, add the clams with their juice, the chickpeas drained (leaving their own broth apart) and set aside off the heat.
In a frying pan with a little oil, sauté the finely chopped onion, then add the heads and the shells of the prawns, crush them to release the substance and add a little cooking broth from the chickpeas. Let it cook for about 5 minutes. Then we go through the Chinese or strain and add this broth to the stew.
In another bit of the chickpea broth, we mash the anchovies very well and add this paste to the reserved stew. Add the chickpea broth necessary to finish making the porridge. We already have all the ingredients in the pot. Cook for about 5 minutes to integrate the flavors and serve.