Açorean Limpet Rice: How It Is Made and How to Make It

The famous Limpets of the Azores can be enjoyed in various ways, with the most popular being grilled limpets with a wonderful sauce that makes them a true delight.

There is also another typical and regional dish, which, as explained by the author of this recipe below, Leonor Santos, was made by the old-timers after gathering some limpets from the rocks near the shore, by children and others.

Although it is not as popular, it is also a fantastic and appreciated dish. Below is the recipe transcribed from the video at the end of this article. From island to island, the preparation of this recipe has some differences and variations.

Ingredients

• Frozen limpets;
• Olive oil;
• Chopped onion;
• Chopped garlic;
• Tomato paste;
• Pimenta da Terra (or ground pepper);
• Pepper paste;
• Parsley to taste;
• Salt to taste.

Preparation

1. Wash the limpets well;
2. Boil water and pour it over the limpets. This process will help separate the flesh of the limpet from its shell.
3. Once cleaned and separated from their shells, strain the water and set it aside.
4. In a pot, sauté with olive oil, onion, and garlic.
5. Add tomato paste and Pimenta da Terra.
6. Pour in the water you strained earlier.
7. Add parsley and salt to taste.
8. Let it boil. After the mixture is boiling, add the rice.
9. After cooking a little, add the limpets and let it cook on low heat.

Recipe Video

Complete video by Leonor Santos from the YouTube channel Sabores dos Açores.

More recipes:

• Malandrinho Limpet Rice from the Azores