“We’ve been making sausages at Fabbrica since the beginning, so it was only natural that we’d start making this Catalan classic when we opened a tapas bar,” says chef Scott McComas-Williams. “La Boqueria make a great botifarra blanca, which would work well here, or LP’s pig’s head sausage would be excellent in this dish.”
Ingredients
Bean salad
Method
1.Heat a large frying pan over high heat. Drizzle pan with oil and cook sausages, turning occasionally, until browned and cooked through (5-7 minutes). Transfer sausages to a plate. Cover with foil to keep warm until ready to serve.
2.Meanwhile, heat a heavy-based saucepan with a lid over high heat. When pan is very hot, add clams followed by wine. Cover with lid and steam, shaking pan gently until clams open; discard unopened clams. Drain clams and reserve 2½ tbsp cooking liquid and 12 clams to serve. Discard remaining liquid. Remove meat from remaining clam shells and discard shells.
3.Place half of the white beans in a food processor with 2 tbsp water, oil, vinegar, garlic and paprika, and process until puréed; season to taste. If mixture is too thick, add a little extra water to loosen.
4.For bean salad, place clam meat, reserved cooking liquid and remaining white beans in a large bowl with broad beans, herbs, onion, vinegar and olive oil; season to taste and toss to combine.
5.Divide bean purée among bowls then top with bean salad, sliced sausage and reserved clams in the shell. Serve with Palmetto cocktail.
If botifarra isn’t available, substitute good-quality pork sausage. We use alubias granja or fabada beans available from delicatessens. Moscatel vinegar is available from The Essential Ingredient.
Notes
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