{"id":10274,"date":"2023-01-30T08:15:12","date_gmt":"2023-01-30T08:15:12","guid":{"rendered":"http:\/\/culinaryspain0.vl28466.dinaserver.com\/?p=10274"},"modified":"2024-04-16T12:16:16","modified_gmt":"2024-04-16T10:16:16","slug":"verdinas-with-shrimp-and-clams","status":"publish","type":"post","link":"https:\/\/www.culinaryspain.com\/en\/verdinas-with-shrimp-and-clams\/","title":{"rendered":"Verdinas with shrimp and clams"},"content":{"rendered":"<h2 class=\"wp-block-heading\">Verdinas with shrimp and clams<\/h2>\n\n\n<p>You are at <strong>verdinas with shrimp and clams<\/strong> is an exquisite dish, where the protagonist, the verdina, is a fine and buttery legume that you will fall in love with.<\/p>\n<p>The <strong>verdina<\/strong>, originally from <strong>Asturias<\/strong> is high in fiber 15 grams for each 100 g. 9 g. of protein, very low in sodium and fat and provides vitamin B1, vitamin C, iron, folic acid, sodium, magnesium, phosphorus, potassium and sulfur, which helps us to metabolize fats.\u00a0<\/p>\n\n\n\n<p><a href=\"https:\/\/www.culinaryspain.com\/wp-content\/uploads\/2022\/06\/Snapseed-4.jpg\"><img decoding=\"async\" class=\"alignright  wp-image-10406\" src=\"https:\/\/www.culinaryspain.com\/wp-content\/uploads\/2022\/06\/Snapseed-4.jpg\" alt=\"Verdinas with shrimp and clams\" width=\"380\" height=\"506\" srcset=\"https:\/\/www.culinaryspain.com\/wp-content\/uploads\/2022\/06\/Snapseed-4.jpg 1512w, https:\/\/www.culinaryspain.com\/wp-content\/uploads\/2022\/06\/Snapseed-4-225x300.jpg 225w, https:\/\/www.culinaryspain.com\/wp-content\/uploads\/2022\/06\/Snapseed-4-768x1024.jpg 768w, https:\/\/www.culinaryspain.com\/wp-content\/uploads\/2022\/06\/Snapseed-4-1152x1536.jpg 1152w\" sizes=\"(max-width: 380px) 100vw, 380px\" \/><\/a><\/p>\n\n\n<h4 class=\"wp-block-heading\"><em>INGREDIENTS:<\/em><\/h4>\n\n\n\n<ul class=\"wp-block-list\"><li>600 gr of green vegetables<a href=\"https:\/\/www.culinaryspain.com\/wp-content\/uploads\/2021\/01\/Snapseed-4.jpg\"><\/a><\/li><li>200 gr of clams<\/li><li>250 gr of peeled shrimp <\/li><li>Fumet or fish stock <\/li><li>4 cloves of garlic<\/li><li>2 spring onions<\/li><li>1 carrot<\/li><li>1 tablespoon of fried tomato<\/li><li>2 bay leaves<\/li><li>1\/2 teaspoon sweet paprika<\/li><li>1 teaspoon saffron<\/li><li>A little brandy <\/li><li>Salt<\/li><li>Aove<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">.<\/p>\n\n\n\n<h5 class=\"wp-block-heading\"><em><strong>STEP BY STEP RECIPE<\/strong><\/em><\/h5>\n\n\n\n<ol class=\"wp-block-list\"><li>The first thing we will do will be to boil the verdinas in express pot. We put in the pot the verdinas (that we will have left to soak since the night before, about 12 hours), a little salt, a carrot and peeled onions, two cloves of garlic and two bay leaves. We close and when steam starts to come out, we lower to medium heat and leave it for half an hour.<a href=\"https:\/\/www.culinaryspain.com\/wp-content\/uploads\/2021\/01\/Snapseed-3.jpg\"><\/a><\/li><li>Meanwhile in a casserole, in my cocotte, I pour a good splash of olive oil, and saut\u00e9 over low heat a spring onion and two cloves of garlic all chopped, with half a teaspoon of salt for 10 minutes.<\/li><li>When it is well poached, add half a teaspoon of sweet paprika and saffron threads, a spoonful of tomato and stir.<\/li><li>I turn up the heat and add the shrimp and a splash of brandy. When it evaporates, a couple of minutes or so, I lower the heat and remove the shrimp to a plate.<\/li><li>When the pressure cooker is turned off, I let it cool down so I can open it. I throw the carrot and onion, a spoonful of vegetables and a little of the broth in a glass and blend until it is pureed. I strain the rest of the vegetables and add them to the casserole with the sauce, stir, cover them with fish stock or fumet and add the puree, stir again and cook for 10 minutes over medium heat.<\/li><li>After this time I add the well washed clams and let them cook until they open.<\/li><li>Then I add the shrimp, stir, leave for another two minutes and that's it!<\/li><li>Taste and adjust salt if necessary.<\/li><\/ol>\n\n\n\n<p class=\"wp-block-paragraph\">I assure you that these <strong>verdinas with shrimp and clams <\/strong>are a very exquisite dish.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">I remind you that on my instagram <a href=\"http:\/\/www.instagram.com\/cocinayviajes\" target=\"_blank\" rel=\"noopener noreferrer nofollow\">@cocinayviajes<\/a> you can find more recipes and video recipes, succulent raffles and my gastronomic recommendations for you to discover new destinations, restaurants and wonderful products.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">With all my love,<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Mireia Alum<\/p>","protected":false},"excerpt":{"rendered":"<p>Verdinas con gambones y almejas Estas verdinas con gambones y almejas es un plato exquisito, donde la protagonista, la verdina, es una legumbre fina y mantequillosa que te enamorar\u00e1. La verdina, originaria de Asturias es alta en fibra 15 gramos por cada 100 g. , 9 g. de prote\u00edna, muy baja en sodio y grasas [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":10407,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":"","_members_access_role":[],"_members_access_error":""},"categories":[438,1],"tags":[329,1139,1018,1017,1019],"class_list":["post-10274","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-legumbres","category-uncategorized","tag-receta-casera","tag-receta-con-legumbre","tag-verdinas","tag-verdinas-con-gambones-y-almejas","tag-verdinas-con-pescado"],"blocksy_meta":{"styles_descriptor":{"styles":{"desktop":"","tablet":"","mobile":""},"google_fonts":[],"version":8}},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Verdinas con gambones y almejas - 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