Canary Islands, Spanish Fish & Seafood Dish Recipes, Spanish Recipes

Limpets in Piquant Sauce

by

I’ve written in our articles section about how some dedicated people walk over wet rocks and cliffs to net limpets in the Canary Islands. They are either selling them to bars and restaurants or taking them home to cook. It all sounds a bit of a slippery way of catching your lunch to me.

I’d rather buy them and cook them simply in the traditional fashion of the Canary Islands. With lots of garlic and a piquant sauce.

This is a lovely recipe that combines wine, parsley, cumin and the luscious limpets. They may not look handsome, but they taste good.

Ingredients

I kilo of limpets in their shells, ready for cooking
7 cloves of garlic, chopped
1 tablespoon of chopped parsley
Half a teaspoon of cumin
Half a teaspoon of sea salt
125 mils of white wine
125 mils of olive oil
12 tablespoons of breadcrumbs

Preparation

Crush the garlic with the parsley, salt and cumin in a mortar and pestle. Stir in the white wine and olive oil. Add enough breadcrumbs to make a stiff paste.

Arrange the limpets on a griddle or platter over a hot flame. Place a small amount of paste on each one.

The limpets are ready as soon as they begin to loosen in their shells. Serve them immediately while hot.

 

0
About Writer, TV producer & author of a guidebook to the 100 best tapas bars in the Spanish city of Granada. He's produced food & travel programmes for UK broadcasters. He's written for newspapers and magazines in the UK and Spain. He's travelled all over Spain tasting tapas - all in the name of research, he insists.

Leave a Reply

— required *

— required *