Utilizamos cookies propias y de terceros para mejorar la experiencia de navegación y ofrecer contenidos y servicios de interés.
Al continuar con la navegación, entendemos que se acepta nuestra política de cookies.

  • English
  • Español
  • Asturianu
  • Deutsch
  • Français
  • Italiano
  • Portuguès
  • Русский

Limpet stew


(Votes count 418)

(Rating average 3,04)

"Les llámpares", limpets, in their many different ways of cooking can be found in the menus of Gijón cider houses and restaurants.


In order to clean the sand they bring along, keep limpets in salty water for about an hour. Put a little olive oil in a pot and sauté a thinly chopped onion. When it begins to brown, add diced tomato, thinly chopped clove of garlic and parsley and a teaspoon of paprika.

Let it sauté and then add cider and wine, keeping it on high heat for about three minutes. Next pass it through a strainer and once the sauce is crushed, put it again over heat, it is the moment to add diced sausage and ham. Rinse limpets under cold running water, drain and then put them in the pan with the sauce, tasting salt and adding any if necessary.

Cover the pan and place it over low heat until limpets begin to fall from their shells, taking care they dont overcook, since otherwise, they harden (somewhat over five minutes).
Limpet stew
  • 1 kg. limpets.
  • 1 Asturian sausage.
  • 50 gr. Serrano ham.
  • 1 medium-sized onion.
  • 1 ripe tomato.
  • 1/2 glass of natural cider.
  • 1/2 glass of dry white wine.
  • Garlic.
  • Parsley.
  • Oil.
  • Paprika.
  • Olive oil.
  • Salt.