Lapas Grelhadas
Limpets with Garlic Butter

As served at Dom Pepe in São Martinho

crush 1 clove of garlic with a mortar and pestle and chop finely;
wash the limpets; open them and detach the mollusk with the point of a knife;
place the open shells in a ribbed iron grill pan;
place a little garlic and a small piece of unsalted butter onto each one (salted butter will toughen them);
place under the broiler for a few seconds and remove as soon as the butter starts to sizzle;
sprinkle with lemon juice and bring the pan directly to the table.

Lapas e Caramujos de Esacabeche
Limpet Escabèche

These are found everywhere in grocery stores, sold in jars, and served in various salads or rice dishes.

Wash the limpets; open the shells;
poach for a few seconds in boiling water; immediately run under cold water to stop the cooking;
drain; sprinkle with salt and let rest overnight;
wash the limpets to remove the excess salt.

Cover with the following marinade:
300 ml (1 1/4 cups) olive oil
100 ml (6 tbsp.) grape vinegar
2 bay leaves
1 clove of garlic, crushed and minced
peppercorns, whole or freshly ground
small hot chilies, cut into thin strips

Consume within a few days or else pack in jars, using the same sterilization process you would use for canning or pickling.

Arroz de Lapas
Rice with Limpets

As served at the Orca restaurant in Porto Moniz

Cook rice with:
1 finely-chopped onion
diced tomatoes
1 minced clove of garlic
1 bay leaf
a drizzle of olive oil
1 finely chopped mild or hot chili, depending on your taste
1 bouillon cube

Ten minutes before serving, add the limpet meat to the cooked rice. Just the heat from the rice will cook the limpets.