Preparation

the limpets are washed and scalded with boiling water. reserve the water to scald them after straining.
chop the onion and garlic and "chop them" in the oil. the onion should only be "honeydew" (translucent). season with salt, pepper, paprika and bay leaf. irrigate with the water that was used to scald the limpets and that must have twice the volume of the rice.
limpets, without the shells, are introduced into the rice when it is almost dry.
it is served sprinkled with chopped parsley.

Ingredients

  • 1 kg of limpets;
  • 1 large onion;
  • 2 garlic cloves ;
  • 1 dl of olive oil;
  • half a teaspoon of paprika;
  • 500 g of rice;
  • salt ;
  • pepper ;
  • parsley;
  • 1 bay leaf (optional)