kg of cockles (conquilhas) ;
grs of onions ;
cls of olive oil ;
grs of fresh tomatoes ;
bay leaf ;
grs of rice ;
bunch of coriander ;
to taste ;
the cockles in cold water. After washing, place the
cockles in a bowl and cover them with sea water. Should
sea sea water be unavailable, use drinking water seasoned
Place a pan on the flame, pour in the olive oil and
warm up. Peel the onions and chop them up in slightly
large pieces. Add to the olive oil in the pan and
fry without browning.
Meanwhile, take the stems off the tomatoes and scald
the latter in boiling water to remove the skin and
then the seeds. After cleaning them, chop up the tomatoes
and add them to the pan together with the bay leaf.
Wash the cockles in cold water again and place them
in another pan. Cover them with water and place the
pan on the flame. Let them open (cook).
Drain the liquid in which the cockles were cooked,
passing it through a fine strainer. Remove the edible
part of the cockles. Add the liquid in which the cockles
were cooked to the pan.
Select, wash and drain the rice. Add it to the ingredients
in the pan and cook.
Wash and chop up the coriander. Add it and the edible
part of the cockles. Season with salt and pepper and
Use large cockles.
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