Fish & SeafoodDifficulty: easy

Berberechos a la Plancha (Seared Cockles)

Name: Berberechos a la Plancha (Seared Cockles)
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 kg fresh cockles, purged in salted water; 3 tbsp olive oil; 4 cloves garlic, sliced; 1 handful parsley, chopped; 1/2 dry white wine (optional); Lemon wedges; Flaky salt

Galicia's quickest tapa: cockles seared open in a screaming-hot pan with olive oil, garlic and parsley.

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Instructions

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1Scrub the cockles and discard any that stay open when tapped.

2Heat the oil in a wide heavy pan until shimmering. Add garlic for 30 seconds.

3Add the cockles in one layer, cover, and sear on high 2-3 min until they pop open.

4Scatter parsley, add a splash of wine if using, and toss.

5Serve straight from the pan with lemon and salt.