Percebes
Percebes, the goose barnacles prised from Galicia's storm-lashed rocks, are among Spain's most coveted seafood, tasting of pure concentrated ocean. They need almost nothing done to them; a brief plunge into fiercely boiling seawater is all that stands between the rock and the plate.
Approximate, per 1 portion (~150g boiled barnacles). Values vary by recipe and portion.
Ingredients
- ·1 kg fresh percebes (goose barnacles)
- ·2 l water
- ·70 g coarse sea salt
- ·1 bay leaf
Method
- 1
Rinse the percebes briefly under cold water to remove any grit, but do not soak them.
- 2
Bring the water to a rolling, violent boil with the sea salt and bay leaf; the water should taste like the sea.
- 3
Drop the percebes in all at once and cover.
- 4
As soon as the water returns to a full boil, count between 30 seconds and 1 minute, no longer; overcooking makes them tough.
- 5
Drain immediately and tip onto a plate, covering with a cloth to keep them warm.
- 6
Serve at once, eaten with the fingers: pinch the leathery neck, twist and pull to slip out the meat inside.