* 1 Kilo de of Coquinas

* 1/2 onion

* 2 garlic cloves

* 1 teaspoon of wheat flour

* 1 teaspoon of Smoked Hot&Spicy Paprika “Olmeda Orígenes”

* 1/2 glass of white wine

* 1 bay leaf

* 1 sprig of parsley

* 1/2 glass of Extra Virgin Olive Oil “Olmeda Orígenes”.


[vc_single_image image=”17494″ alignment=”center” border_color=”grey” img_link_target=”_self” img_size=”large”][vc_column_text]DIRECTIONS:

  1. To begin let’s put the coquinas in a bowl of salted water for two hours.
  1. Then take them out of the bowl and rinse well. We drain them and reserve.
  1. In a skillet, add the oil and let’s start skipping onion finely chopped and the chopped garlics. When everything is fried we add the flour, stir, roast it a little and then add the smoked hot&spicy Paprika, keep Stirling and then pour the wine and the bay leaf.
  1. We cook a few seconds and add the coquinas.
  1. Stir and let’s cover the pan. We continue cooking a few minutes until the coquinas are open.
  1. Once we separate the coquinas we add parsley finely chopped and get ready to serve at the table and enjoy.

Tip: Do not forget to buy your favourite bread for dipping and enjoy this dish as it deserves.

Recipe elaborated by the spanish blogger Pilar Ruiz[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][/vc_column][/vc_row]