Spanish Berberechos al ajillo | Cockles with garlic and parsley

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a similar flavor profile and is healthier.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Cayenne pepper provides heat at a lower cost.

parsley

🥗Healthier: cilantro

💰Cheaper: green onions

Green onions add freshness and are often less expensive.

Rinse the cockles in a bowl with cold water a couple of times.

Let the cockles rest in cold water with a little bit of salt for about an hour to purge sand.

Rinse the cockles again a couple of times to remove any remaining sand.

Peel and slice the garlic thinly.

Finely chop the flat leaf parsley.

Heat a white frying pan over high heat.

Pour in the extra virgin olive oil and add the sliced garlic.

Cook the garlic from cold to infuse the oil with garlic flavor.

Add the cockles to the pan and season with salt and pepper.

Add the chopped flat leaf parsley and stir for about 1-1.5 minutes until all the cockles open.

Serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens