Fabes con almejas (Asturian white beans with clams)

Time: 1 hr 30 min4 servingsapprox. 700 kcal / serving (estimated)approx. 58 g protein / serving

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Method

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Rinse the beans, and soak overnight.
Scrub and rinse the clams.
Put the drained beans in a pot with the onion, garlic, two pinches of parsley, the bay leaves and the olive oil.
Add just enough water to cover, and heat over high heat.
Bring to a boil, then reduce to a simmer. Skim off any foam. Cook, partially covered, until tender, about 90 minutes; check occasionally and add water as needed, making sure the water never drops below the level of the ingredients.
When the beans are almost done, put the clams in a separate pan with about 2.5 cm of water. Cover, and cook over medium heat, shaking the pan occasionally to help the clams open. Check every minute, removing the opened clams into a separate bowl; this should take no more than 10 minutes. Set aside the clam broth left in the pan.
Check the broth for sand or shell fragments, and strain it through a cloth if there's a lot.
Add the clam broth to the simmering beans, along with the saffron (or food coloring), the remaining parsley, the paprika, and salt to taste.
Cover, and cook for 5–10 minutes.
Ladle the beans and broth into bowls, and add six clams to each.
Serve with crusty bread.

Source: Wikibooks Cookbook – Fabes con Almejas (Spanish Beans with Clams) (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.