WHITE BEANS WITH CLAMS

Serves 4-6 (previous page)

One of the myriad culinary delights of Asturias in northern Spain is fabada, a stew made with the white beans grown in the region. This version, fabes con almejas, originated as a warming peasant dish and is traditionally served with a glass of dry cider.

Large pinch of saffron strands 500g dried white beans, such as cannellini or butter beans, soaked in cold water overnight and drained 1 onion, peeled and chopped 3 garlic cloves, peeled and chopped 1 carrot, peeled and chopped

2 fresh or dried bay leaves

Small bunch flat-leaf parsley, tied together 3 tbsp olive oil 24 clams, soaked in salt water for a few hours

2 tbsp white wine

1 tsp sweet paprika or pimentón (optional) Salt and freshly ground black pepper Crusty bread, to serve

Crumble the saffron into a small bowl, pour 1 tbsp hot water over and leave to infuse. Put the beans, onion, garlic, carrot, bay leaves, parsley and oil in a large saucepan and add enough water to cover. Bring to the boil and boil briskly for 10 minutes, then reduce the heat to very low and cook for 1½-3 hours, until the beans are soft. Shake the pan every so often, but don’t stir or the beans will break up. If needed, add hot water, just to cover the beans.

Towards the end of the cooking time, drain the clams and put them in a saucepan with the wine. Cook, covered, over a medium heat until all the clams have opened. This will take a few minutes; lift the lid every minute or so to check and take them off the heat as soon as they have opened. Discard any that refuse to open.

Add the saffron and its liquid to the beans and remove the parsley and bay leaves. Stir in the paprika or pimentón, if using.

Using tongs, transfer the clams to the pan of beans, then add the cooking liquid, strained through a fine sieve to remove any grit. Shake gently, then simmer for a few minutes and season. Divide the beans and clams between shallow bowls and serve with crusty bread.