Ingredients
- 2 liters fish broth
- 1 kilo jar of cooked chickpeas
- 300 grams clams
- 1 cooked lobster (can be frozen)
- virgin olive oil
- 1 sprig of parsley
- 2 garlic cloves
- 1 tablespoon plain flour
- 1 tablespoon of sweet paprika
- 1 little white wine to taste
Lets go cook
We leave the clams in plenty of salted water for an hour so that the sand comes out.
In a casserole we put the liter and a half broth and the pot of cooked chickpeas, we let them cook for about 15 minutes
Put the bottom of oil in a frying pan, fillet the garlic, let it brown, the spoon of flour and the paprika, add the clams, half a glass of water and if we want a little white wine and the chopped parsley. We move with a wooden spoon from time to time, when they are all open, we add everything to the chickpeas that are cooking. If necessary, we add more broth
We cut the lobster into pieces, we also add it to the chickpeas, including the head for taste (then we remove it when serving)
Let it cook for a few minutes all together and serve hot.