Verdinas with King Prawns: A Spanish Coastal Treasure
I'll never forget the first time I tasted this magnificent dish at a small taverna overlooking the Cantabrian Sea. The contrast between the creamy, earthy verdinas and the sweet, briny prawns was absolutely mesmerizing. What struck me most was how this recipe tells the story of Spanish culinary evolution - taking traditional Asturian comfort food and elevating it with premium seafood. Now, every time I prepare this dish, I'm transported back to that windswept coast where the mountains meet the ocean.
12Ingredients
- 250 g Verdinas (green beans)
- 12 units Large prawns (gambones/langostinos)
- 1 unit Onion
- 1 unit Carrot
- 1 unit Leek
- 2 units Garlic cloves
- 100 ml Dry white wine
- 50 ml Olive oil
- 1 unit Bay leaf
- 1 unit Fresh thyme sprig
- 5 g Salt
- 2 g Black pepper
Nutrition Facts
Instructions
Soak the verdinas in cold water for at least 12 hours, or preferably 24 hours. Drain and rinse thoroughly.
Prepare a light vegetable broth with onion, carrot, and leek. Strain the broth to ensure it is clear and clean.
In a large pot, sauté finely chopped onion and garlic in olive oil until softened. Add the drained verdinas, bay leaf, and thyme sprig.
Pour in the white wine and let it reduce slightly. Then, cover the verdinas with the prepared vegetable broth. Bring to a simmer and cook over low heat for about 1.5-2 hours, or until the verdinas are tender but still hold their shape.
While the verdinas are cooking, peel and devein the prawns. Season with salt and pepper.
Heat a griddle or frying pan over high heat. Quickly sear the prawns for 1-2 minutes per side, until pink and cooked through. Be careful not to overcook them.
Once the verdinas are cooked, remove from heat. Gently stir in the seared prawns. Let them sit for a minute to warm through, but avoid further cooking.
Season the verdinas with salt and pepper to taste. Remove the bay leaf and thyme sprig before serving.
Serve the verdinas with prawns immediately. Garnish with a drizzle of olive oil and fresh parsley, if desired.
Chef's Tip
The secret to perfect verdinas with prawns lies in timing - cook your beans slowly in crystal-clear vegetable broth until they're creamy but hold their shape, then grill those gorgeous prawns at the last moment to preserve their sweetness and texture. Never mix them during cooking; let each ingredient shine independently!
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Verdinas with King Prawns: A Spanish Coastal Treasure
Ingredients
- 250 g Verdinas (green beans)
- 12 units Large prawns (gambones/langostinos)
- 1 unit Onion
- 1 unit Carrot
- 1 unit Leek
- 2 units Garlic cloves
- 100 ml Dry white wine
- 50 ml Olive oil
- 1 unit Bay leaf
- 1 unit Fresh thyme sprig
- 5 g Salt
- 2 g Black pepper
Instructions
- Soak the verdinas in cold water for at least 12 hours, or preferably 24 hours. Drain and rinse thoroughly.
- Prepare a light vegetable broth with onion, carrot, and leek. Strain the broth to ensure it is clear and clean.
- In a large pot, sauté finely chopped onion and garlic in olive oil until softened. Add the drained verdinas, bay leaf, and thyme sprig.
- Pour in the white wine and let it reduce slightly. Then, cover the verdinas with the prepared vegetable broth. Bring to a simmer and cook over low heat for about 1.5-2 hours, or until the verdinas are tender but still hold their shape.
- While the verdinas are cooking, peel and devein the prawns. Season with salt and pepper.
- Heat a griddle or frying pan over high heat. Quickly sear the prawns for 1-2 minutes per side, until pink and cooked through. Be careful not to overcook them.
- Once the verdinas are cooked, remove from heat. Gently stir in the seared prawns. Let them sit for a minute to warm through, but avoid further cooking.
- Season the verdinas with salt and pepper to taste. Remove the bay leaf and thyme sprig before serving.
- Serve the verdinas with prawns immediately. Garnish with a drizzle of olive oil and fresh parsley, if desired.
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