These berberechos, (cockles) from the Galician estuaries are gently cooked in seawater. Preserved in a light brine they are then hand packed to ensure perfect condition.
Being low in fat and calories they are increasingly popular for their health benefits.
Because they are preserved in a simple and gentle brine the taste is a clean taste of the sea (sea water) with a silky texture.
Tinned cockles are very popular to make empanadas (traditional Galician pies) and make a classic Spanish tapas. They also work well in salads, soups, risotto and paella, or stewed in tomato sauce and served with pasta.
Josep Carbonell, Brindisa's executive chef, makes a refreshing tapa to be served with chilled vermouth.
He takes the brine from the can, mixed with X.V. olive oil, sherry vinegar, lemon juice and paprika to dress the cockles.
|Nutrition -||Per 100g|
|Energy||285kJ / 67kcal|
|of which saturates||0.1g|
|of which sugars||0g|
|* Typical values per 100g|
La Brujula is the Galician fish processing arm of a company called Delgado Selección. Making use of what many would argue are the best raw materials in Spain from the Rias Gallegas, in Galicia, they produce a wide range of seafoods which includes cockles and razor clams as well as sardines.
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