Wash the cockles and leave to soak for 1 hour in water with coarse salt. After 1 hour, drain the cockles and wash them again. Set aside.
Brown the clove of garlic, filleted, in olive oil.
Then, add the chicken, chopped and seasoned with garlic salt, and brown.
Meanwhile, heat up the liter of water and add the saffron to it.
Once the chicken is browned, add the rice and fry gently to seal it.
Add the cockles and mix them with the chicken and the rice.
Pour the water with the saffron and salt.
Cook, covered, until the water is completely evaporated (20 minutes aprox)
Add the peas, drained, cover and let settle for 5 minutes.