Pochas with clams, the starred recipe by chef Ander González

• Three Isasaweiss recipes, with which you lost weight without dieting, perfect for the tupperware

At the end of autumn the garden of

moments of splendor. Artichokes, green beans, peas or beans are very good for the first cold; That is why they are the protagonists of this season and the basis of many of the best recipes by Donostiarra chef

, who in addition to collaborating with the

owns the

restaurant

in San Sebastián, awarded with a

and presents the program

by the EITB, audience leader in the Basque Country.

Among his latest projects, a careful selection of recipes that feature frozen vegetables, with the aim of saving time in the kitchen and making things easier for lazy people. Specifically, with those of the

brand

, which come directly from the garden of

. "Quality, flavor and practicality are key in the kitchen. Eating vegetables is not at odds with spending a lot of time cooking and betting on frozen ones, which retain all their

, it is an infallible trick to eat healthy and rich," he says. the chef.

To prove it, this recipe for

, a key dish in

that cooks in the easiest way and in just a few minutes.

Eating with the Sol Repsol category has never been so easy.

Here, the step by step.

Pochas with clams, a recipe by chef Ander González

Pochas with clams, ingredients

Minced garlic, olive oil, salt, sweet paprika, 2 potatoes, salt, clams, txakolí, half a bag of frozen sofrito, a bag of beans and chives.

Pochas with clams, step by step

In a saucepan we put a little oil to heat with half a bag of

until poached, along with a tablespoon of

. Next, we put the potato in pieces, the beans and sauté. Add a pinch of salt, cover the entire contents of the casserole with water and let it boil until the

are cooked. At that moment we remove the potatoes and together with a little cooking broth, we

until it has a pureed texture. Then, in a frying pan with oil, sauté a tablespoon of minced garlic, add the clams and a drizzle of

. When

are open, add our sauce with beans and cover everything with the mashed potato until it boils.

We finished with a touch of chives.

According to the criteria of The Trust Project

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