Lapas are shells similar to mussels or clams, a bit smaller. Generally, in small local restaurants, you get tapas with grilled mojo Verde and Canarian Potatoes. These little shells will delight you, especially the dark ones.
The limpets are mollusks that are well cooked and have an exceptional flavor. They are not very popular in the peninsula, except in some areas of northern Spain, especially in Asturias, where they are called ” llámpares.” However, Canary Island limpets do play a significant role in the archipelago’s gastronomy, where they are commonly prepared on the grill or as ingredients in dishes such as Canary Island paella.
Limpets are a group of aquatic snails that exhibit a conical shell shape (patelliform) and a robust and muscular foot. Limpets are members of the class Gastropoda but are polyphyletic, meaning the various groups called “limpets” descended independently from different ancestral gastropods. This general category of the conical shell is known as “patelliform” (dish-shaped). All members of the large and ancient marine clade Patellogastropoda are limpets. Within that clade, the members of the Patellidae family, in particular, are often referred to as “true limpets.”
What are Canary Island limpets?
Lapas are gastropod mollusks that belong to the order of archaeogastropods. Their main characteristic is to have a shell as a shield, a kind of “Chinese hat,” with a bilateral symmetry covering the body of these mollusks in its entirety.
Their proportions vary according to environmental conditions and species. The body of the limpets has a muscular foot that adheres to the substrate and serves to move.
The Canary Islands limpets are divided into four species: black-footed limpets, white-footed limpets, curved limpets, and barnacles.
Aquí hay algunos otros platos locales famosos que no te puedes perder.
Sancocho is a traditional dish in Fuerteventura and many Latin American countries, such as Puerto Rico, Honduras, Ecuador, Colombia, Cuba, Panama, Dominican Republic, and Venezuela. In most of these places, the main ingredient is meat. In the Fuerteventura version of this recipe, it is often replaced by whole-cooked fish.
In addition to fish, the whole dish also consists of potatoes, sweet potatoes, mojo picón, and gofio. Its preparation is quite simple. In one pot, we cook in water the fish with onions and a sprig of parsley. In the second – potatoes and sweet potatoes with a pinch of salt. And how do we serve the whole thing? Equally simple – combining all the ingredients directly on the plate.
INTERESTING FACT: Sancocho in Fuerteventura is not always served in the form of soup. It is equally popular to do this dish by draining all the main ingredients from the water and arranging them in this form on a flat plate, as in the picture below. In some versions of Sancocho, more vegetables are added, e.g., pieces of corn cob.
It is a popular appetizer in the Canary Islands of Spain, most often served with mojo Rojo and mojo Verde sauces. Sometimes potatoes are also done as an addition to the main dish.
It is difficult to say whether it is a dessert, a whole dish, or a part because it is sometimes served in each form. Gofio was known in the Canary Islands even before the first Spaniards arrived. The Guanches (the indigenous people of the archipelago) valued them because of their food and simplicity of execution. This was especially important in difficult periods when it was too difficult to get other food.
Mojo Picón is a type of salsa popular in Canarian cuisine. It is added to many dishes and products, such as lapas or papas arrugadas. Mojo Picón comes in two genera: green (mojo verde) and red (mojo rojo). The latter is usually more spicy. The main ingredients of mojo picón are: garlic, paprika, paprika powder, salt and olive oil.
Ubiquitous goats are animals to which the cuisine of Fuerteventura owes many local products. One is goat cheese, specifically significant cheese produced only on this island. We can taste it in three varieties: fresco, semi, and curado. In the latter version, the milk of Canary sheep is added in addition to goat’s milk. Significantly, the amount of the latter cannot exceed 15% of the content of the whole cheese.
If you go on a trip to less populated areas of the island, you will undoubtedly see goats strolling here and there. Cabra primary is a species of these animals, almost a symbol of Fuerteventura. They have been present here almost always because, unlike cows, they cope much better with the almost desert climate of the island and a small amount of pasture. The goat gives milk, meat, and cheese. Goat meat is used in Fuerteventura to produce a variety of traditional dishes.
Fish and seafood
The island’s location also affects the cuisine. It is difficult to pinpoint one species of fish or seafood typical of Fuerteventura because there are so many of them. Depending on the dish, we will taste them in a fried, baked, or boiled version – often accompanied by papas arrugadas.
If you are over 18 years old, you should be interested in ron miel, which is a rum popular in the Canary Islands with the addition of palm honey. This inconspicuous golden liquor may contain 20-30% alcohol while maintaining a delicate honey aftertaste. The recipe of ron miel was already known to the Guanches. In the past, it was served mainly in the family circle. Today, its production is carried out by distilleries, and its recipe is strictly defined by the authorities of the Canary Islands. All this is in order to maintain the best quality of products signed with this name. In restaurants, we can meet with serving on miel accompanied by whipped cream and cinnamon.
Sangria is a traditional Spanish alcoholic drink consisting of red wine, a little more potent alcohol, sparkling water, and chopped fruit. Sangria has a deep red color and a sweet and refreshing taste. It is served cold with the addition of ice cubes, often in large, at least liter jugs.