Embark on a culinary journey to the heart of the Azores (and my parent’s birthplace), where the ocean’s bounty meets the warmth of Portuguese tradition. Here, the humble lapas, a sea snail revered by locals, transforms into a dish that captures the essence of São Miguel’s coastal charm.
Join us as we uncover the rich history, savor the simple yet profound flavors, and discover the perfect wine to elevate this Azorean treasure to new heights.
History and Origin
Lapas, also known as limpets, are a type of sea snail that have been a staple in the Azores’ cuisine for centuries. These pungent mollusks are grilled throughout the Azores and are often served sizzling with minced garlic, lemon, and hot sauces. The tradition of eating lapas dates back to the early settlers of São Miguel island, who relied on the rich marine life surrounding the archipelago for sustenance.
Easy Recipe for Lapas
Preparing lapas is a simple yet delicious process. Here’s an easy recipe to enjoy this Azorean delicacy:
Ingredients
– Fresh lapas
– 2 cloves of garlic, minced
– 1 lemon – Hot sauce (to taste)
– Olive oil
– Salt and pepper
Instructions
1. Clean the lapas thoroughly under cold running water.
2. In a large pan, heat olive oil over medium heat.
3. Add the minced garlic and sauté until fragrant.
4. Place the lapas in the pan and cook for about 5 minutes on each side until they open up.
5. Squeeze fresh lemon juice over the lapas and add hot sauce to taste.
6. Season with salt and pepper.
7. Serve hot with a side of crusty bread or rice.
Wine Pairing
To complement the rich flavors of lapas, a crisp white wine is recommended. A local Vinho Verde or a light Alentejo white wine would pair beautifully with this dish, enhancing its taste without overpowering it. — Enjoy your culinary adventure with this traditional Azorean dish!
Lapas is one of my dad’s favorite dishes and one that he tries to enjoy when he gets to visit his birthhome, Sao Miguel.
Until next time…Happy Parenting!
~ Momma Braga
