Cockles with Roasted Spring Onions and Romesco Sauce

Ingredients

- Cockles Casa Santoña
- 3 spring onions
- 2-3 ripe tomatoes
- A head of garlic
- 1 black pepper
- 50 grs. of almonds
- A slice of bread
- 250 grs. of extra virgin olive oil
- A pinch of salt

Preparation

Are you a fan of calçotadas but you are condemned to celebrate this culinary ritual from November to April? You're in luck! And today we bring you a recipe that will satisfy this gastro vice at any time of the year.

The star ingredient of the recipe is our cockles. In this case we have sautéed them with their own juice for a few seconds in a frying pan over very high heat.

We know that it will never be the same but we will use as worthy substitutes some spring onions that we will roast on the grill if we have it. If the flame does not call you we can prepare them in the oven at the same time that we roast the tomatoes and the garlic to prepare that delicious sauce halfway between the picada and the sofrito: The romesco.

FOR ROMESCO

To begin with, we hydrate the ñora or choricero bell pepper (the night before we soak it). The next day we remove the seeds and reserve the skin and the flesh.

Later or simultaneously roast the tomatoes and garlic. Preheat the oven to 180ºC and place the tomatoes and garlic in separate trays. The tomatoes will be ready in about 25 minutes. The garlic in 10/15. When they are ready, peel the tomatoes and remove one by one the garlic (we will only incorporate 2/3 cloves).

Finishing and Presentation

On the other hand, peel the almonds. Toast a slice of bread and incorporate all the ingredients in a bowl and beat at medium speed. Finally we taste and rectify salt.

What a benefit!