Hello to all the readers of this wonderful Paulina Cocina recipe community. We love seafood here, and today we want to invite you to enjoy some delicious Coquinas.
These small clams are found mainly on the coasts of Andalusia, Spain, and also in the Levantine coast region, in Valencia.
These coastal delicacies can be enjoyed with just a few ingredients, like the clams a la marinera recipe we provide in this article , to take full advantage of their flavor.
We also tell you all about coquinas , also called tellinas or tallarinas, we teach you how to clean them and some tips to keep in mind when preparing them at home.
Content table
About the cockles
Coquinas , also known as tellinas true jewels of the sea. These small bivalve mollusks, belonging to the clam family, are famous for their delicate flavor and tender texture.
They inhabit the coasts of various Mediterranean countries, but also the North Atlantic, although their presence is especially notable on the Spanish coast.
These clams are recognizable by their elongated, thin shells and their small but flavorful meat, making them irresistible in the kitchen.
Cockles in Spain
In Spain, this mollusk is a highly prized culinary treasure. They are found mainly on the southern coasts, such as Andalusia, where they are prepared in a variety of ways, with " coquinas a la marinera " being one of the most popular and delicious recipes.
These shellfish are especially abundant in the summer, when the beaches are filled with fresh noodles , ready to be cleaned and cooked to your liking.
In addition to coquinas and tellinas , these mollusks are also known as small clams or even noodles in some regions. These names may vary, but their flavor and versatility in the kitchen are universal.
What do they call cockles in Valencia?
In the Valencian Community, they are a very popular ingredient and, in addition to tellinas , may be known as " pechinas de mar ." This regional name highlights the uniqueness of these shellfish in the area and their importance in local cuisine.
These mollusks can be found in the area's markets and fishmongers, as well as in numerous restaurants, demonstrating their importance in local cuisine and their availability for seafood lovers.
Where to find tellinas?
These clams are usually found in low-tide areas, buried in the sand on beaches, especially in the Cádiz and Huelva areas, on the Costa de la Luz, in Andalusia, Spain.
They are so popular in these areas that they can be purchased at local markets, fish markets, and beach bars. Tellinas are also a popular choice for recreational fishers.
How to enjoy cockles
These mollusks lend themselves to a wide variety of preparations. They can be simply sautéed with a little garlic and parsley, or in the classic seafood sauce, or used in stews and rice dishes.
These small clams are a blank canvas for many recipes. They cook quickly and usually open when heated, revealing their juicy, slightly sweet interior.
Cleaning and preparing the telinas
Before cooking them, it's essential to learn how to properly clean them to remove sand and impurities. This process, as with other bivalves, such as steamed mussels or clams à la marinière , is essential to enjoying the smooth texture and pure flavor of these mollusks.
To do this, simply place the mollusks in a colander and wash them with plenty of cold water, using your hands to remove any remaining sand.
6 Tips for preparing coquinas
- Use fresh clams whenever possible, but frozen ones can also be used out of season.
- Wash them well with cold water before cooking.
- Discard any that are open before cooking.
- They can be soaked for a few minutes to release any trapped sand.
- Don't overcook, just a few minutes is enough for them to be ready.
- Those that do not open during cooking are also discarded.
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Recipe for clams a la marinera
Yield : 4 portions
Preparation time: 15 minutes
Ingredients for the recipe for clams a la marinera
- 500 grams of clams
- 2 chopped garlic cloves
- 1/2 cup of white wine
- Chopped fresh parsley
- Salt and pepper to taste
- Extra virgin olive oil
How to make tellinas a la marinera in 5 steps
- Wash the towels under cold water and drain well.
- In a large skillet, heat a little olive oil and add the chopped garlic, stirring constantly, taking care not to burn it.
- Add the tollinas and stir over the heat until they open.
- Add the white wine and cook for about 3/4 minutes until the alcohol evaporates.
- Serve hot with the wine sauce and sprinkle with fresh parsley and salt and pepper to taste. Serve with bread for dipping in the sauce.
