Speciality: Corn ‘empanada’ with cockles
Steam the cockles and remove from the shells. To make the dough for the ‘empanada’, knead two parts corn flour and one part rye flour, adding very hot water, salt and yeast. The dough is left to ferment for half an hour and then rolled out. On the other hand, make a ‘sofrito’ in a frying pan with onion and red and green peppers. When all this is sautéed add the cockles. Fill the dough with this ‘sofrito’, cover and bake for 20 minutes.