Percebes

Method

Rinse the percebes thoroughly under cold running water, using a stiff brush to remove any sand or debris from the shells. Bring a large pot of water to a rolling boil and add the sea salt, creating a solution similar in salinity to seawater. Add the percebes and cook for 4-5 minutes until the meat is tender but still firm, stirring occasionally to ensure even cooking. Drain immediately and transfer to a serving platter while still warm. Drizzle lightly with extra virgin olive oil, sprinkle with sea salt flakes, and serve with lemon wedges on the side. Diners peel back the outer sheath and extract the tender meat by holding the hard claw and pulling the body away. Consume whilst still warm for the finest flavour and texture.