Azorean Limpets rice


  • 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


  1. Wash the limpets and scald them in boiling water. Reserve the water, after straining;
  2. Chop the onion and garlic, passing them both in olive oil. Season with salt, pepper, paprika and bay leaf;
  3. Sprinkle with the water that was used to scald the limpets, which should have twice the volume of the rice;
  4. Place the limpets on the rice when it is almost dry;
  5. Serve sprinkled with chopped parsley.