Verdinas with langoustines

Ingredients

• 500 g of green beans (or broad beans)
• 24 langoustines
• 1 onion
• 2 to 3 cloves of garlic
• olive oil
• One glass of fino sherry (Tío Pepe)
• 1 teaspoon of mild paprika
• A few saffron stigmas
• One bay leaf
• salt
• One small glass of American sauce
• Fish broth (optional)

The day before, soak the green beans.

Place them in cold water, with a splash of oil, a bay leaf, a clove of garlic, and a piece of onion.

Each time the broth comes to a boil, add a small amount of cold water (or cold stock) to “loosen” it, three times.

Simmer, add the crumbled saffron, and cook gently until tender.

Clean the langoustines.

Finely chop the garlic and the remaining onion in the oil, then add the langoustines for a few minutes, followed by the paprika and sherry. Season with salt and set aside.

Add the langoustines and American sauce to the verdinas, and cook together for 10 to 15 minutes. Adjust the salt as needed.

Let it sit for a few minutes before serving.