Cockles with grilled onions and romesco sauce
What ingredients I need?
- - Cockles Casa Santoña
- - 3 spring onions
- - 2-3 tomatoes
- - garlic
- - Ñora
- - 50 gr of almonds
- - bread
- - Olive oil
- - salt
How do I prepare?
Are you a fan of calçotadas but are you doomed to celebrate this culinary ritual from November to April? You’re lucky! And is that today we bring you a recipe more than result to satisfy this gastro-vice at any time of the year.
The star ingredient of the recipe are our cockles. In this case we have sautéed them with their own juice for a few seconds in a frying pan on very strong fire. We know that it will never be the same but we will use as worthy substitutes some chives that we will grilled on the grill if we have it. If the flame does not call you we can prepare them in the oven while we roast the tomatoes and garlic to prepare that delicious sauce on horseback between the chopped and the sofrito: Romesco.
FOR THE ROMESCO
To start hydrataremos the pine or choricero pepper. (The night before we put it to soak) The next day we took the nuggets and reserved the skin and the meat.
Later or simultaneously we will roast the tomatoes and the garlic. Preheat the oven to 180ºC and place the tomatoes and garlic in separate trays. Tomatoes will be ready in about 25 minutes. Garlic in 10/15.
When we peel the tomatoes and take the garlic one by one. (Only incorporate 2/3 teeth) On the other hand we peel the almonds. We toasted a slice of bread and we incorporated all the ingredients in a container and we beat to average speed.
We finally tried and rectified salt.