Ingredients to make Cockles a la marinera:
- 1 kilogram of cockles
- 2 garlic cloves
- 1 sweet onion
- 1 small glass of water and white wine
- 1 sprig of fresh parsley
- 4 tablespoons olive oil
- 1 tablespoon cornmeal
How to make Cockles a la marinera:
- Before you begin, you must clean the cocklesvery well to remove all the sand.
- Rinse them under tap water and place them in a container filled with cold water.
- Let them soak for an hour, rinse them again, refill the container with clean water and a handful of salt, and let it rest in the fridge for another hour.
- Cut the onion in Juliana, chop the parsley and garlic, reserve. If you do not want to find pieces of onion, you can also grate it.
- In a casserole, heat a stream of olive oil over medium heat and fry the onion and garlic, stirring so that it browns a little without burning.
- Once the onion and garlic are sautéed, sprinkle the flour into the saucepan.
- Stir and let it brown a little for 1 minute.
- Pour in the white wineand let it lose its alcohol a bit.
- Next, add the water, do not stop stirring when you pour both liquids to prevent lumps from forming. Lower the heat.
- Add the drained and cleaned cockles to the casserole, they will release their own juice and add a unique flavor to the dish, in addition to creating a delicious and semi-thick sauce.
- Stir, add the chopped parsley and cover the casserole, letting it cook over low heat for 4 minutesor until they open.
- Tip: If some cockles remain closed, it is best to discard them.
- The cockles a la marinera are ready, take them to a deep dish, and eat!
- Take advantage of its delicious sauce to dip the bread or add some baked aborigines as a side dish.
