Cooked for a minute with salt and bay leaf, or in the seawater itself, the barnacles from the Rías Baixas (Pollicipes Pollicipes) are such a select ingredient that they do not need further preparation. Discover how Galician barnacles are eaten and enjoy this authentic delicacy and its intense flavor.
The barnacle from the Galician estuaries is distinguished from foreign species by its larger size and shorter length. They are darker and thicker than those from other sources and have fewer limestone plates on their upper shell. In general, you also find adhered to its lower part fragments of the rock of the cliff where the barnacle collected it. Galician barnacles with these characteristics are called “sun barnacles”, due to the sunny environment in which they proliferate, in contrast to the narrow, elongated barnacles that are usually found in deeper cracks.