Wash the cockles and let them soak for 1 hour in water with coarse salt (this is how they release any sand they may have). After 1 hour, drain them and wash them again. Reserve.

In a little olive oil, brown the filleted garlic.

Then add the chopped chicken seasoned with garlic salt, and brown it.

Meanwhile, heat the liter of water and add the saffron.

Once the chicken is browned, add the rice and sauté it so that it is sealed and loose.

Add the cockles and mix.

Then add the hot water with the saffron and salt.

Cook, covered, until the water evaporates completely (about 20 minutes)

Add the peas, drained, cover and let stand 5 minutes.