Chickpea and seafood stew
We eat it at any time of the year , but in my house the stew is the main dish of the Cuarema and Holy Week. Not so much for religious reasons as for tradition.
The one that I show you today is a mixture of earth and sea exquisite, healthy, balanced and although it is a little entertaining to prepare, it is easy to do and the result is ten out of ten. If you like this type of dishes do not hesitate to do it; You will enjoy it and your guests will enjoy it. Especially if you accompany it with a good wine, a good bread and some delicious toast for dessert;)
INGREDIENTS:
- 250 gr of chickpeas
- 350 gr of fresh prawns
- 200 gr of clams or chirlas
- 250 gr of mussels
- 1 piece of pumpkin
- 1 onion
- 1/2 onion
- 1 head of garlic
- 3 cloves of garlic
- 1 ripe tomato
- 2 bay leaves
- 1 tablespoon of flour
- 1 tsp sweet paprika La Vera
- 1/2 cup of brandy
- Salt
- Extra virgin olive oil
ELABORATION:
We put the chickpeas to soak , in cold water, for at least 8 hours
Pour water into a pot or saucepan and bring to a high heat until it begins to boil.
Drain the water from the chickpeas and add them to the pot with hot water (Remember that the chickpeas always have to start from hot water) Add a head of garlic, a whole onion, bay leaves, salt (or cube of broth) and a drizzle of olive oil (one tablespoon aprx)
Cover the pot and let it cook until the chickpeas are ready. In my pot they are 15 minutes, but until I can open it I leave it in the ceramic hob with residual heat. Check the time your pot needs and if you make them in a saucepan let them simmer until the chick-pea is tender.
Put the clams or soak them in a bowl in a bowl with water and a splash of vinegar, thereby eliminating the possible land they may contain.
We clean and scrape the mussels and cook them over high heat until the valves are opened. We reserve the broth and eliminate one of the valves. We reserve.
We remove the skins and the heads of the prawns .
We put a saucepan on the fire with a teaspoon of olive oil and saute the heads of the prawns on high heat . We spill the brandy and we flambé (if you are afraid, just let the alcohol evaporate). Add 1/2 glass of water and cook for 5 minutes. We crush all the heads with the blender and strain the broth through a fine sieve or sieve, picking it up in a jar. We reserve.
We make a sofrito . For this we take a pan to the fire with a spoonful of olive oil. Chop the three cloves of garlic, chopped and when they are beginning to brown, add the half chopped onion. We leave it until it is soft. We add the tomato, without skin or seeds, cut into small pieces. We continue sautéing a few minutes. Add the tablespoon of flour and let it roast. Remove the pan from the heat and add the paprika, stir well.We eliminate (reserving it in case we could serve) the excess broth. We will leave enough to cover the chickpeas.
We take the pot to the fire (without lid) and add the chopped and clean pumpkin of skin and seeds. When it starts to boil again, we incorporate the seafood fumet. Let it boil again and add the clams and mussels. Let simmer for 2 or 3 minutes and let rest until serving. If you see that you need something more warm, add it to the one we had reserved to cook the chickpeas.
NOTES:
With prawns it is delicious. With carabineros, superior; although less economic.
With chirlas is very rich. With clams, great.
If you do not like pumpkin, you can add some cabbage leaves or spinach.
If you are going to eat it kids, do not worry about the brandy, because during the cooking or flambéado all the alcohol evaporates. The brandy gives it a great taste. If you can not put a good wine.
If you prepare it for the next day it will be so rich and even more than just made.
