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Cockles and beans

Serves 4


  • 3 tomatoes
  • 1 small green pepper
  • ½ red pepper
  • 1 onion
  • 1 garlic clove
  • 1 cayenne pepper
  • 8 strands of  saffron
  • 400gr cooked haricot beans
  • 24 cockles
  • 1 liter fish/seafood stock
  • 50ml white wine
  • 3 bay leaves
  • grated peel of one lemon
  • parsley
  • thyme

To make the sofrito (sauce base), cut the onion and peppers into small cubes. Grate the tomato and finely chop the garlic. In a frying pan gently cook the onion and peppers for four minutes, adding the tomatoes, wine and then reducing. Take the pan off the heat and process with a blender until smooth. Then, place back on the heat for 1 minute. Then add the warm stock and leave to reduce on a medium heat. Add the beans and bay leaves and cook for 15 minutes on a low heat. Add the cockles and cook for three minutes until they open. Season with salt and pepper. Then, just before serving, top with chopped parsley, thyme and grated lemon zest.