It’s common to find cockles or coquinas on the menus of many of the restaurants in Andalusia, especially those on the coast around the area of Cadiz and Huelva. The best ones are those that you’ll find served up in the Chiringuitos – the Spanish term for the beachside bars and restaurants.
Cockles live buried in the sand, always near the shore, where they acquire all the rich flavour of the sea. Their juicy meat has a very fresh and distinctive taste and they can be enjoyed either by themselves or as an ingredient in another dish – maybe a paella. In our opinion though, the best way to enjoy coquinas is as simply as possible with only a few added ingredients that enhance and don’t mask their natural flavour and taste. Keep in mind that coquinas are very moorish! So once you serve up and start tucking in, it’s very hard to stop eating them. So be sure to cater adequately.
Prep Time: 40 mins
Cook Time: 10 mins
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