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Verdinas with prawns

Vegetables791 minutes2 people450 calories
1/52/53/54/55/5 (32 votes)
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By Mayra Fernandez Joglar

These verdinas with prawns is an authentic platazo full of flavor with which you are going to enjoy the beauty. Perfect to enjoy the weekend cooking authentic recipes of our gastronomy.

Legumes are very easy to cook, although you have to make sure that the raw material is of quality so that the result is a fine bean, whole and full of flavor.

It is, without a doubt, a recipe simple and traditional like those made by our grandmothers that nourish the body and comfort the soul.

Verdinas with prawns

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A delicious dish with which you will enjoy traditional recipes.

Verdinas with prawns
  • Mayra Fernandez Joglar
  • Kitchen: cuisine
  • Recipe type: vegetables
  • Calories: 450
  • Rations: 2
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

For the stock

  • 4 prawns
  • 40 g oil
  • 500 g of quality water

For the verdinas

  • 250 g of verdines
  • 1 Carrot
  • 1 small onion
  • 1 leek
  • 100 g of quality water
  • Fish stock
  • Sal Island
  • Pepper

Preparation

  1. The day before we put the vegetables in a bowl and cover them with plenty of water. We will let them soak between 8 and 12 hours.

  2. The next day, we peel the prawns leaving the tail so that they do not fall apart.

  3. We put the heads and skins in the glass, add the oil and cook for 5 minutes, 120º degrees, speed 2.

  4. We add the water and a generous pinch of salt. We program 15 minutes, temperature 100º, speed 2.

  5. After the time, strain the stock through a narrow mesh strainer and reserve.

  6. With a kitchen paper we remove the remains of the stock from the glass but without washing it so as not to lose the substance of the broth.

  7. We discard the water from the vegetables and drain them well. We put them in the glass with the clean onion, carrot and leek and large pieces. We add 100 g of water and program 5 minutes, 100º, spoon speed, left turn.

  8. When the water is hot, add stock until covered and program 40 minutes, 100º, spoon speed, left turn.
    During cooking we will watch for the verdinas not to run out of broth.

  9. When the verdinas are already tender, we strain them very carefully so that they do not break. This way we will have the verdinas on one side and the broth on the other.

  10. We put the broth back in the glass together with the leek, the carrot and the onion. We crush during 1 minute, speed 10. If we see that it has become thick we can reduce it by adding more stock.

  11. Add the verdinas and add the peeled prawns that we had reserved from the beginning. We cook for 5 minutes, 100º, spoon speed, left turn.

  12. We divide the verdinas and the prawns in deep plates and serve immediately.

Notes

It is possible that at point 8 you will have to extend the times. Remember to add stock and program the time you estimate, with the same temperature and speed. Don't forget the left turn.

Do you want to know more about the verdinas with prawns?

Verdina is a type of typical bean from Asturias and that is also grown in The Mariña Lucense. It is used above all to prepare with fish and shellfish, either mixed or only with prawns, clams, red prawns ...

You will distinguish it well from the rest of legumes because it is small, flat, has very fine skin and a nice green color which is the most characteristic.

That they are green does not mean that they are fresh, only that they have been collected immature when they still have a large amount of sap that's why they have such a striking color.

In fact, the verdinas are sold dry and, to get them, you will have to go to markets and specialized stores or buy them online.

As they are dry you will have to soak them for at least 8 hours. And remember that the cooking time will depend on how long they have been dry, that is, the older they are, the more minutes they will need.

As I said before, you can accompany them with different types of fish and seafood. I usually prepare them with prawns or prawns. The prawn has the most intense flavor and the prawn has the most meat, but either one goes well with the recipe.

Both prawn and prawn they cook very quickly so before adding them I advise you to make sure that the verdinas are already at their point.

Remember that may take a little longer than indicated in the recipe. You just have to pamper them and give them a little more time and you will see how you get the perfect point full of flavor.

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