Chickpeas a la marinera, a different stew

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By Ángela

Madrid stew or Andalusian stew is not the only way that children can have chickpeas. Apart from sautéed, in creams or in the form of dough, we can make other hot and spoon dishes for the winter different from the usual stew with cabbage, vegetables and meat.

For example, this stew chickpeas a la marinera, that is, with fish and shellfish, introduce a variant to the table when eating chickpeas or another legume like beans that are sure to be well accepted by children. With taquitos white fish, some prawns and some clams or mussels we are sure to be right since it is more comfortable to eat this way.

Chickpeas a la marinera

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If you like stew but feel like trying something new, this recipe for Chickpeas a la marinera is what you are looking for. You're going to love it

Chickpeas a la marinera
  • Ángela
  • Kitchen: cuisine
  • Recipe type: shrimp recipes
  • Rations: 4
  • Total time:

Ingredients

  • 400 grams of chickpeas
  • 1 cebolla
  • 1 leek
  • Carrots 2
  • a tip of ham
  • chicken soup
  • fish or vegetables
  • garlic
  • hake or monkfish
  • prawns
  • clams or cockles
  • squid
  • mussels
  • saffron
  • peppers

Preparation

  1. First we make a bottom by skipping the heads of the prawns and crushing them so that they release substance. Add some crushed garlic cloves and add a splash of wine.

  2. We wet with a little broth and let it cook. Strain through the Chinese and reduce again until enhancing the flavor of the background.

  3. Separately, sauté the onion and very finely chopped carrots. We can beat them or book directly.

  4. Sauté the cleaned squid cut into cubes over high heat and add the prepared shrimp broth and vegetables. Let cook until tender.

  5. In another saucepan, boil the chickpeas with the ham tip. When they are tender, add the chickpeas and a little of their broth to the stewed squid. We open the steamed mussels and reserve their water.

  6. Sauté the clams in a little olive oil and garlic.

  7. Add the mussels with their juice to the stew and also add the clams.

  8. Add the sautéed prawn tails and season with salt, paprika and saffron. If we want the stew clearer, we add more broth.

Image: Gastroastur


Discover other recipes of: Prawn recipes, Legumes recipes, Seafood recipes

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