Coquinas a la marinera

Coquinas a la marinera

cocina-y-gastronomia

Clams a la marinera recipe

This recipe of coquinas a la marinera is very simple and quick and, in addition, everyone likes it. The coquinas is a mollusk buried in the coast at a very shallow depth of approximately 15 meters in the Mediterranean area, where it is also called “pechinas” or “tellinas”. Its meat is very tasty and half a kilo can be eaten by 3 or 4 people.
1. To make the coquinas a la marinera recipe, the first thing to do is to place the coquinas in a dish with plenty of water, salt and a little vinegar. Leave them there for at least 60 minutes to clean them well, changing the water every half hour to remove any impurities.
Meanwhile, peel the garlic cloves and chop them and the fresh parsley. Brown the garlic cloves and parsley in a frying pan with a little olive oil and as soon as they begin to color, add the coquinas and turn up the heat. Let them open little by little as a result of the heat.
Hello dear readers, I am Flavia from Buenos Aires, Argentina. I am a make-up artist, pizza and rotisserie teacher, pastry chef, travel and nature lover. Reikist, reader of Akashic records and past life regression, Bach system therapist and facilitator of psycho-homeopathic techniques.

Coquinas with garlic

The recipe for coquinas a la marinera is simple and quick, everyone likes it and it is also fun to eat. What more can we ask for? The coquinas are a kind of bivalve mollusk, found mainly in the area of Cadiz and Huelva, but also in some Mediterranean cities, where they are called tellinas or pechinas.
To make sure that they are well cleaned and without sand, we will leave the coquinas in a deep dish with water, a little salt and a splash of vinegar. There we will have them for 1 hour and a half changing the water every 30 minutes to eliminate any impurity. Meanwhile, peel and chop the garlic and fresh parsley and brown them in a pan with olive oil.
This quick recipe of coquinas a la marinera is a great appetizer. When we make them at home, there is a real competition to see who eats them the fastest because we like them so much. With a cold beer and some bread to spread on the sauce, we don’t need anything else to be happy at the weekend, remembering the summer.

Grilled scallops recipes

This recipe of coquinas a la marinera is very simple and quick and, in addition, everyone likes it. The coquinas is a mollusk buried in the coast at a very shallow depth of approximately 15 meters in the Mediterranean area, where it is also called “pechinas” or “tellinas”. Its meat is very tasty and half a kilo can be eaten by 3 or 4 people.
1. To make the coquinas a la marinera recipe, the first thing to do is to place the coquinas in a dish with plenty of water, salt and a little vinegar. Leave them there for at least 60 minutes to clean them well, changing the water every half hour to remove any impurities.
Meanwhile, peel the garlic cloves and chop them and the fresh parsley. Brown the garlic cloves and parsley in a frying pan with a little olive oil and as soon as they begin to color, add the coquinas and turn up the heat. Let them open little by little as a result of the heat.
Hello dear readers, I am Flavia from Buenos Aires, Argentina. I am a make-up artist, pizza and rotisserie teacher, pastry chef, travel and nature lover. Reikist, reader of Akashic records and past life regression, Bach system therapist and facilitator of psycho-homeopathic techniques.

Clams in sauce

The coquinas a la marinera are a classic summer holiday in the area of Huelva and Cadiz. I always remember my childhood vacations in Punta Umbria walking along Coquina street, a premonitory walk to dinner in the next few hours at the beach bar, devouring a good plate of coquinas, almost like a competition.
Back home, so as not to miss those days at the beach too much, we would go (and still do, of course) to Pescadería Salgado and buy them, as good and fresh as at the beach, and my father would prepare them in no time.
The coquinas live buried in the sand of the beach, so it is normal, if we do not clean them, that we find remains of that sand when we go to eat them. To avoid this, simply put them in a container with water that covers them, with a couple of spoonfuls of salt, and leave them there for a couple of hours (approximately, a few minutes more or less will not influence the result of your coquinas a la marinera). Remove them from the water and place them on a dry plate before starting to cook. Once this is done, just follow these simple steps: