This hearty soup is one of the typical dishes of Galicia. It’s a dish with a thousand variations – a soup of white beans with whatever vegetable and meats happen to be close at hand.
- 1 cup dried white beans
- ¾ lb Spanish chorizo
- 1 lb flank steak, cubed
- small ham hock
- 1 onion, chopped
- 2 cloves of garlic, crushed
- 2 to 3 oz piece of salt pork
- 1/4 cup celery
- 1 green pepper, chopped
- 1/2 lb turnip greens without stems
- 3 quarts of water
- ground pepper
- 2 potatoes, peeled and diced small
- Place beans in pan and cover with water. Boil for about five minutes. Remove from heat and let stand in water overnight. Drain the beans and place in a pan with 3 quarts of water. Add the cubed flank steaks, pork, hock, peppers and onions. Add 1 tsp of salt. Cover and bring to a boil, set heat to low, let simmer for 1 1/2 hours.
- Cut the chorizo in 1/2 inch slices and wash the diced potatoes under running water.
- Add the chorizo, potatoes and turnip greens to the pot and let simmer for another 30 minutes. If necessary continue cooking until the beans are tender. Taste and adjust for salt and pepper. Serve hot, grab a loaf of crusty bread and enjoy!
- Add the mussels and simmer for 4-5 minutes, until they open, stirring often; discard those that do not open. Stir in the peeled prawns and noodles and heat through.
- Smooth the surface of the Fideuà with a knife or spoon, then place under a hot grill until a light brown crust forms. Arrange the unpeeled prawns on top…. and serve.