Shellfish baked with beans, kale and kale Spanish sausages in small portioned parcels of parchment paper. Shellfish and sausage are quite salty smack so that in
Time for preparing
soak them all the dish. So you don’t even need to extra salt. And from spices take only garlic, which goes well with seafood, and smoked paprika, which enhances the fantastic scent of chorizo. Some white wine will make the taste even brighter and more complete. To not have your dinner clouded by an unpleasant surprise, choose only tightly closed shells and thoroughly wash them from the sand. Nutrition value of one servings: (total 4) Calories 400, total fat 22 g., saturated fat g., proteins 26 g., carbohydrates 2one g., fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 35 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1/4 Art. olive oil
- 1 clove garlic, finely grated
- 1 tsp smoked paprika
- 150 gr. kale cabbage, cut the stems, leaves thinly chop (about 3 tbsp., tightly laid greens)
- 1 can 425 gr. canned white beans without salt, washed
- 30 gr Spanish chorizo sausage, peeled, sliced in semicircles (approximately 1/4 tbsp.)
- 32 small clams washed with a brush
- 1/4 Art. dry sherry or dry white wine
- 2 tbsp. l chopped parsley for serving
- Special equipment: parchment paper
Recipes with similar ingredients: garlic, paprika, kale, white beans, chorizo sausage, shellfish, sherry, white wine, parsley
Recipe preparation:
- Place 2 wire racks in the upper and lower third of the oven and preheat the oven to 200 ° C. Combine olive oil in a small bowl. butter, garlic and smoked paprika.
- Cut 4 sheets of 40 cm long from parchment paper. Fold each sheet in half and open like a book. Spread out the sheets parchment on 2 baking sheets (2 pieces each).
- Spread cabbage, beans and chorizo evenly between four parchment sheets, placing the ingredients on one side of the fold. Sprinkle with sherry and spiced oil. Put on top for each serving in one layer 8 clams.
- Cover with half parchment, crimping and pleating small creases along the open edge to seal tightly everything is inside, but there was room for open sinks. Bake until the parchment swells and the shells open, 15-20 minutes. To determine if the shells have opened, gently press the large spoon on the package, if you feel that the mollusks are springing, they open.
- Gently place the bundles on the plates. Trying not to get burned steam, carefully unfold the paper and put the contents on a plate. Sprinkle with parsley and serve immediately.
