Speciality: Corn ‘empanada’ (Galician pie) made with cockles in their shell

Prepare the ‘empanada’ dough with corn flour and, at the same time, make a filling in a frying pan with olive oil, onion, red pepper, green pepper and a little sweet paprika (the ‘sofrito’). Fill the ‘empanada’ with the ‘sofrito’ and add the cockles with their shell. Finally, seal the ‘empanada’ and cook in the oven for half an hour.

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