Cockles and Celery with Squid Ink and Samphire

Ingredients:

• 500g cockles
• 2 stalks of celery
• 1 teaspoon squid ink
• 100g samphire
• 1 tablespoon olive oil
• 1 garlic clove, finely chopped
• 1 tablespoon butter
• 1 lemon, juiced

Instructions:

1. Place cockles in a bowl and rinse with cold water. Drain and set aside.
2. Wash celery and cut into small pieces.
3. Heat olive oil in a large skillet over medium-high heat. Add garlic and cook until fragrant.
4. Add celery and cook for 5 minutes until softened. Add squid ink and stir well.
5. Add cockles and butter to the skillet and stir to combine. Cover and cook for 5 minutes, stirring occasionally, until cockles open.
6. Remove from heat and stir in samphire and lemon juice.
7. Serve hot in individual bowls.

Verdict:

This dish offers a unique combination of flavors and textures. The subtle saltiness of cockles and samphire is perfectly balanced by the earthy, slightly bitter flavor of celery. The addition of squid ink adds depth and complexity to the dish, while the lemon juice provides a refreshing acidity that brings it all together.

Serving Suggestions:

Cockles and celery with squid ink and samphire can be served as a main course, accompanied by a side of rice or crusty bread. It can also be served as an appetizer or part of a seafood platter. For an elegant presentation, garnish with fresh herbs such as parsley or dill. Enjoy this delicacy with a crisp white wine.