Tinned Spanish cockles (a.k.a. berberechos) are an extraordinarily unique product that we’re proud to feature in our shop. We hated to mess with them at all, because they’re perfect right from the can. So we thought about a simple triangulation of flavors: briny Spanish cockles, acidic grapefruit, and just a pinch of warming nutmeg. This is not a traditional approach to Spanish cockles.
From there, we were stuck on a preparation of these ingredients until the phrase “cockle skewers” popped up in the office and gave us all a laugh. From there, it was just a matter of testing our theory on the flavors. Since the experiment was successful, we’re pleased to share this very easy, slightly whimsical method for enjoying Spanish cockles.
1 can Espinaler Premium Berberechos (Cockles), drained
1 grapefruit, sectioned, pith removed
Salt and pepper
Cut grapefruit sections to roughly the same size and shape as the cockles. Skewer the grapefruit and cockles alternately onto toothpicks or short bamboo skewers that will fit into a skillet.
Lightly sprinkle the skewers with nutmeg and black pepper.
Heat a thin layer of olive oil in a skillet over medium high flame until it just begins to smoke. VERY quickly heat each skewer on two sides for about two seconds per side.
Plate and sprinkle with coarse salt. Drizzle with pan oil and lemon juice if desired. You can serve this quick, easy nibble with crusty toasted bread if you wish, but we tend to eat them right from the skewers.