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.
Ingredients: 400 grams of chickpeas, 1 onion, 1 leek, 2 carrots, a piece of ham, chicken broth, fish or vegetables, garlic, hake or monkfish, prawns, clams or cockles, squid, mussels, saffron, paprika
Preparation: We do first a background sautéing the heads of the prawns and crushing them to release substance. Add some crushed garlic cloves and add a splash of wine. We wet with a little broth and let it cook. We strain through the Chinese and we reduce again until the flavor of the background is enhanced.
Apart sauté the onion and carrots very minced. We can beat them or reserve directly.
We sauté the squid clean cut into cubes over high heat and moisten with the prepared shrimp broth and vegetables. Let it cook until it is tender.
In another saucepan we put boil the chickpeas with the tip of ham. When they are tender, we add the chickpeas and a little of their broth to the stewed squid. We open the steamed mussels and we reserve your water.
We sauté the clams in a little olive oil and garlic. We add the mussels with their juice to the stew and also add the clams. Add the sautéed shrimp tails and rectify salt, paprika and saffron. If we want the stew clearer, we add more broth.