1. First we will make the sauce.

2. Poach or sauté over low heat.

3. Place the garlic in the oil and remove from the heat before it browns.

4. Add the chillies, vinegar and chopped fresh parsley and then mix.

5. Be careful, because if the oil is very hot, the vinegar may cause the oil to boil over.

6. Place the volandeiras on a very hot griddle.

7. Salt and pepper and once the shell has come to temperature, turn it over and over again.

8. Add the bilbaína sauce and remove immediately so that they do not dry out.