White Bean and Clam Stew (Fabada Asturiana Inspired)

If using dried beans, soak them overnight in cold water. Drain before using.

Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

Add the minced garlic and smoked paprika and cook for 1 minute more, until fragrant.

If using dry white wine, pour it in and scrape up any browned bits from the bottom of the pot. Cook until the wine is almost evaporated.

Add the soaked (or rinsed and drained canned) white beans, chicken or vegetable broth, and bay leaf. Bring to a simmer.

Reduce heat to low, cover, and simmer for 15-20 minutes, or until the beans are tender but not mushy. If using canned beans, reduce simmering time to 10 minutes.

Add the scrubbed clams to the pot. Cover and cook until the clams have opened, about 5-7 minutes. Discard any clams that do not open.

Season with salt and pepper to taste.

Remove the bay leaf before serving. Ladle the stew into bowls and garnish with fresh chopped parsley.

Serve immediately with lemon wedges.