📝 About This Recipe
Transport your senses to the rugged coastlines of the Azores and Madeira with this soul-warming Arroz de Lapas. This traditional Portuguese 'malandrinho' (wet) rice dish features limpets—prized sea snails that offer a unique, briny depth reminiscent of the Atlantic ocean. Simmered in a fragrant base of garlic, pimentão doce, and white wine, it is a masterclass in rustic maritime cooking that celebrates the pure, mineral essence of the sea.
🥗 Ingredients
The Seafood
- 1 kg Fresh Limpets (Lapas) (scrubbed clean and soaked in salted water to remove grit)
- 1.2 liters Fish or Seafood Stock (hot, preferably homemade)
The Rice and Aromatics
- 300 grams Carolino Rice (traditional Portuguese short-grain rice)
- 4 tablespoons Extra Virgin Olive Oil (use a high-quality Portuguese oil)
- 1 large White Onion (finely diced)
- 4 pieces Garlic Cloves (minced)
- 1 piece Bay Leaf (fresh or dried)
- 2 pieces Ripe Tomato (grated, skins discarded)
- 1 tablespoon Massa de Pimentão (Red Pepper Paste) (a staple of Portuguese pantries)
- 150 ml Dry White Wine (such as a Verdelho or Pico wine)
Seasoning and Garnish
- 1 teaspoon Sweet Paprika (Pimentão Doce)
- 1 bunch Fresh Cilantro (Coentros) (finely chopped)
- 1 pinch Piri-piri sauce or dried chili (to taste)
- to taste Sea Salt (be cautious as limpets are naturally salty)
- 1 piece Lemon (cut into wedges for serving)
👨🍳 Instructions
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1
Thoroughly wash the limpets in cold running water. Soak them in a bowl of salted water for 20 minutes to ensure any residual sand is released, then drain and set aside.
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2
In a large, wide heavy-bottomed pot (or a traditional clay pot), heat the olive oil over medium heat.
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3
Add the diced onion and bay leaf. Sauté for about 5-6 minutes until the onion becomes translucent and soft, but not browned.
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4
Stir in the minced garlic and piri-piri. Cook for another 1-2 minutes until fragrant.
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5
Add the grated tomato and the massa de pimentão. Cook for 5 minutes, stirring occasionally, until the mixture thickens into a rich 'refogado' (sauce base).
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6
Pour in the white wine to deglaze the pot, scraping up any flavorful bits from the bottom. Let it simmer for 2 minutes to allow the alcohol to evaporate.
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7
Add the limpets to the pot. Cover and cook for 3-4 minutes. The limpets will release their juices and separate from their shells. You can choose to remove the shells now or leave them in for a rustic look.
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8
Add the Carolino rice to the pot. Stir well for 1 minute to coat every grain with the aromatic oil and juices.
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9
Pour in the hot seafood stock (the ratio should be roughly 3 parts liquid to 1 part rice to keep it 'soupy').
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10
Bring to a boil, then reduce the heat to medium-low. Simmer uncovered for about 12-15 minutes.
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11
Taste the broth halfway through. Adjust salt only if necessary, as the limpets and pepper paste are already salty.
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12
The rice is ready when it is 'al dente'—tender but with a slight bite—and there is still plenty of liquid in the pot. It should not be dry like a paella.
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13
Turn off the heat and stir in half of the fresh chopped cilantro.
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14
Cover the pot and let it rest for 2 minutes. This allows the flavors to settle and the rice to reach the perfect texture.
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15
Garnish with the remaining cilantro and serve immediately in deep bowls with lemon wedges on the side.
💡 Chef's Tips
Use Carolino rice if possible; its high starch content creates the signature creamy, saucy texture that long-grain rice cannot replicate. Do not overcook the limpets; they can become rubbery if boiled for too long. Adding them just before the rice ensures they stay tender. Always use hot stock to maintain the cooking temperature and ensure the rice cooks evenly. If you cannot find limpets, you can substitute with clams or cockles, though the flavor profile will be milder. If the rice absorbs the liquid too quickly, don't hesitate to add an extra splash of hot stock before serving.
🍽️ Serving Suggestions
A chilled glass of crisp Portuguese white wine, such as a Vinho Verde or an Azorean Arinto. A side of crusty 'Pão de Milho' (cornbread) to soak up the delicious briny broth. A simple green salad with a light vinaigrette to contrast the richness of the rice. Serve as a main course for a coastal-themed dinner party or a leisurely Sunday lunch. Follow with a light dessert like grilled pineapple with lime zest to cleanse the palate.