These flash-fried clams and butter beans with a garlicky, lemony parsley topping may well become your new go-to weeknight supper – and the gremolata is good on nearly anything
When filming A Cook’s Tour of Spain in 2008, I fell in love with the food of the country’s north. The beans were a highlight, whether cooked simply as a side, in tapas, with seafood or enriched with chorizo. Companies such as Brindisa, Bold Bean Co and Hodmedod’s are among those flying the flag for beans; theirs are so soft and succulent as to convert any sceptic. Try them in this comfort blanket of a stew: smoky clams and silky beans with the crunch of olive-oil toast, a savoury lick of sherry and a burst of citrus. Yes, please.
UK readers: click to buy these ingredients from Ocado
The Guardian aims to publish recipes for sustainable fish. Check ratings in your region: UK; Australia; US.
Continue reading...from Lifestyle | The Guardian https://ift.tt/o8hiTWx