Cockles in a dry sherry sauce

Cockles in a dry sherry sauce

Berberechos al fino

By
From
Spanish Made Simple
Serves
2

In Spain, anything with two shells we just love, as long as it comes with a lovely sauce we can mop up with bread when the plate is finished.

Ingredients

Quantity Ingredient
4 tablespoons extra virgin olive oil
2 garlic cloves, finely chopped
1 cayenne chilli pepper, finely chopped
1 slice serrano ham, finely chopped
200g cockles, Cleaned and any open or damaged shells discarded
25ml fino sherry
2 tablespoons finely chopped fresh parsley
salt
freshly ground black pepper

Method

  1. Pour the olive oil into a small frying pan over a high heat and fry the finely chopped garlic, chilli and Serrano ham until golden
  2. Add the cockles to the pan, season with salt and pepper and pour over the Fino sherry. Cover and let the cockles steam for about 2 minutes.
  3. Sprinkle with the finely chopped parsley and serve.

Note

  • This dish works equally well with any other shellfish, such as mussels or clams. Use what is in season and at its best.
Tags:
Spanish
simple
weekday
tapas
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