Grilled limpets

Cleaned limpets grilled on a hot plate and finished with a herb, garlic, oil and cumin or coriander mash, depending on the island.

Grilled limpets
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History and origin

The recipe comes from coastal cooking and shellfish gathering. Entre Olas documents versions in Vallehermoso and La Restinga, suggesting a shared coastal base with local differences in the mash.

Cultural context

In La Gomera the documented mash uses parsley, garlic, cumin and oil; in El Hierro the version uses coriander, garlic, olive oil and sea salt.

Documented ingredients

  • Limpets
  • Garlic, oil and salt
  • Parsley and cumin, or fresh coriander depending on the version

Documented preparation

  1. Wash the limpets well to remove sand and impurities.
  2. Prepare a mash with herbs, garlic, oil and salt or cumin.
  3. Place the limpets on a hot griddle until they detach from the shell and serve with the mash.

Traceability sources