Cockles with chilli and garlic

Cockles sourced in the Galician Rías and hand-prepared by the artisans at nearby Los Peperetes cannery. The cockles are submerged in seawater and soaked for 12-20 hours when they arrive at the cannery from the morning fish markets, so that they are free from any sand. They are then steamed and shelled before the finest cockles are chosen to be canned in a family recipe salsa of olive oil, garlic and hot pepper. Los Peperetes - a Galician word meaning tasty, desirable and surprising delicacies - was founded in 1993 by Jesus Lorenzo Crespo - the grandson of the first Galician canners. He began by canning the finest cockles and sardines he could find, producing only 30 tins a day, sealing each one with a manual seamer. Today Los Peperetes continues to source exclusively from local suppliers, follows a completely manual production process, and uses artisanal techniques and family-recipes passed down through generations.