Cockles Tapa

Ingredients
  • 2 cans of cockles in brine
  • 1 orange
  • 1 lemon
  • Olive oil
  • Black pepper
Preparation

Open the can of cockles and drain them without discarding the broth. We reserve this broth in a bowl. Peel the orange and separate the segments. Clean well so that there are no traces of white skin.

In a separate bowl we pour half of the cockle broth. Add a bit of olive oil, the juice of 1/2 lemon and mix until emulsified.

This snack is ideal to serve in individual spoons. In each teaspoon we have 1/2 segment of orange and 4 cockles (if they are large, we put 2). Season with our vinaigrette and, finally, grate a little lemon peel, sprinkle the portions with the skin and freshly ground pepper.

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