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.
