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Cooking "fabes con Almejas"

Real Academia de Gastronomía

Real Academia de Gastronomía

This succulent Asturian "Beans with Clams" stew combines ingredients from both the sea and the mountains: fava beans grown in the fields, and clams from the Bay of Biscay.

Some Asturian chefs recommend preparing the stewed fava beans separately from the clams marinière, and then adding both to the vegetable stew. It is an effective way of controlling the cooking of both ingredients without the stew losing its flavor.

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  • Title: Cooking "fabes con Almejas"
  • Location: Alambique, Spain
  • Rights: David de Luis
  • Photographer: David de Luis
  • Food styling: Sandra Jiménez Osorio

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