“We added this dish just after we opened up again after quarantine. It’s very reminiscent of summer and warm times. I always love having a dish in the fall and winter that gives a little nod to summer,” says Leña chef Julie Marteleira. “The clams give the beans so much flavour. One bite of this dish and you’ll experience so many amazing flavours complementing each other. It’s easy to put together but feels luxurious.”
- 1 tbsp olive oil
- 1 tsp finely chopped garlic
- ¼ cup sliced chorizo
- ¼ cup cooked romano beans
- 1 tsp smoked paprika
- 2 tbsp dry white wine
- ½ cup water
- 5 baby Yukon potatoes, pre-boiled in salted water
- 1 tsp each lemon juice and zest
- 1 lb clams (soaked in water overnight, change the water 2–3 times to purge any sand)
- 8 shrimp, peeled and deveined
- 1 tbsp unsalted butter
- 1 tbsp chopped cilantro
- Salt and black pepper to taste
- In a saucepan, saute garlic in olive oil over medium heat until it starts to lightly brown.
- Add in the chorizo and cook to warm through.
- Add romano beans and smoked paprika.
- Toast paprika for a few seconds and then add the clams and deglaze with white wine and reduce by half.
- Add the pre-boiled potatoes. Add the water and bring to a simmer. At this point, the clams will have started to open.
- Add shrimp and poach in liquid. Once shrimp are cooked add lemon zest and juice, and salt and pepper to taste.
- Stir in butter off the heat and garnish with cilantro.