There is a very Andalusian seafood dish that I especially like. The time of year when it is most often prepared is in summer but to tell the truth, it is a dish that you would like to taste (worth the redundancy) throughout the year. It is about coquinas in garlic sauce and white wine. It has a very peculiar and tasty flavor that goes very well accompanied with some fried bread slices and a glass of a good white wine.
If you like the flavors of the sea, you must try this dish!
- 1 kg of coquinas
- 150 ml of white wine
- 5 cloves of garlic
- Drizzle of extra virgin olive oil
- Grated parsley
- We take a frying pan to which we will add a good drizzle of olive oil, just enough to fry and brown the garlic, which will go to small tacos. Do not let them brown too much, they should be tender, not crunchy.
- When the garlic is tender, we will throw the coquinas, and we hope that they will open on their own with the help of the heat. This will take approximately 15 minutes.
- When almost all the coquinas are open, we pour the 150 ml of white wine and we add a little grated parsley to taste.
- We will let the flavors mix. The alcohol in the wine must also evaporate, so we will leave the pan at medium temperature for 5-8 more minutes.
- We set aside and now we can serve our coquinas in garlic sauce and white wine.