• Cristina

Lapas (Limpets) á Vila Franca do Campo

It was on our last night in São Miguel when we finally and by total accident found a restaurant where they served their famous lapas. After days of asking for them in every restaurant we went to, I was beyond excited and extremely disappointed when I finally tried them. They were way too chewy and did not taste anything like what I expected.

Fast forward a couple of weeks and we´re back on the mainland, spending our weekend at our favourite beach, Praia do Salazar. Now the thing about this beach is that it´s pretty small and pretty full of rocks. Which is good and bad. Good, because where there´s a beach with rocks, there are lapas (limpets) sticking to those rocks. Bad because there´s barely any sand to sit on. But oh well, when you have an adorable dog with you at all times, you need to be flexible with your beaches.

So it´s 30 degrees and we´re at the beach sunbathing on the rocks. A couple of hours later, my nose is red and my pockets are full of lapas we plan on cooking them later that day. You might ask why I thought it was a good idea to try a dish again that left me so disappointed last time. I don´t have a definite answer, but I think it was the attraction of picking the food myself. Now that we cooked lapas twice, I can solemnly swear that they are beyond incredible and super easy to cook. Our kitchen has literally never smelled as good and I cannot wait to pick some new ones. In the meantime, here´s the recipe for you!


(Serves 2)

- 500g limpets

- 125g butter

- 1 tablespoon garlic paste

- 3 tablespoons red pepper paste


1. Dip the limpets in a recipient, covering them with water for them to clean for a minimum of half an hour. Proceed to cleaning them before starting to cook.

2. Put the limpets in a frying pan, face up and fry them for a couple of minutes until the limpet becomes detached from the shell. (Try detaching one with a fork before turning the fire off).

3. In the meantime, in a small pot, melt the butter and add the garlic and pepper paste. Mix and let the sauce cook for a few minutes before adding it to the pan with the limpets.

You´re done! Enjoy with a glass of sweet white wine or flavourful red wine to counter the saltiness of the limpets.

Bon appéttit,





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