Ingredients 1 kg of small limpets 1 large onion 2 garlic cloves 1 dl of olive oil Half a teaspoon of paprika 500 g of rice Salt Dona Pimentinha pepper Parsley 1 bay leaf Preparation Wash the limpets and scald them in boiling water. Reserve the water, after straining; Chop the onion and garlic, passing them both in olive oil. Season with salt, pepper, paprika and bay leaf; Sprinkle with the water that was used to scald the limpets, which should have twice the volume of the rice; Place the limpets on the rice when it is almost dry; Serve sprinkled with chopped parsley.
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