Do you know the coquinas? They are small mollusks that are usually found in the sea just buried in the sand in the water, they have an oval shape and are the size of half a finger. Eating them steamed prepared with a delicious sauce will automatically become your greatest vice, so at RecetaGratis we share this simple recipe.
On this occasion, we are going to cook the garlic coquinas, which is a sauce that will give them a lot of flavor, easy to make and very fast. You can even use this recipe for other mollusks, like steamed mussels. Keep reading and discover with us how to make garlic clams.
Very low difficulty
Ingredients to make Coquinas al ajillo:
How to make Coquinas al ajillo:
Heat a drizzle of olive oil in a deep frying pan and brown the garlic cloves a little cracked so that they release their flavor better. Have them brown for 3 minutes, then add the cayenne and chopped parsley galore.
At the minute, add the brandy and let the alcohol evaporate, stir. Instead of brandy to make the garlic coquinas, you can choose to use white wine, the procedure will be the same. Keep it cooking for 1 minute.
Also add the water and stir. If your heat is too high, lower it and let the sauce boil for 3 more minutes. Take out the cayenne if you don’t want to find it later in the sauce, this is optional.
Add the flour and stir to thicken the sauce. That aroma of the preparation is sure to make your mouth water. Cook over low heat for 2 more minutes and do not forget to stir to bind the sauce.
Add the coquinas To the sauce washed and drained, shake the pan in ziszás so that they are accommodated and cover so that they cook and open. You should let the garlic clams cook for 4 minutes and they will be ready to taste.
This is the result of something as simple as this garlic coquinas recipe or in green sauce. Serve as a starter with a mild semi-dry white wine and some bread to dip the sauce. Enjoy your meal!
With what to accompany the garlic coquinas
The clams are similar to clams but much smaller in size, they are delicious, soft and can be cooked in various ways. There are those who use them to add to fish soups or take them raw with a lemon dressing, although the most common is to prepare them with garlic and parsley sautéed with oil, as we have learned in this recipe, since their flavor is very soft. They are collected with dragging to spread more, since collecting them would be slow by hand.
Once your recipe for garlic clams is ready, you can serve them during the aperitif accompanied by other starters: