One of the virtues of the archipelago is its great gastronomy. Despite the fact that there are typical dishes that can be found in any of the eight islands, such as the quintessential dish of wrinkled potatoes with mojo sauce, each one of the islands has gastronomic differences that are worth noting.
In Lanzarote you can enjoy all Canarian gastronomy, but there are dishes such as millet broth, fresh fish or grilled limpets that are the most typical from the island and you should absolutely try.
Fresh fish “of the day”
It is common that at restaurants in Lanzarote, especially in coastal areas such as El Golfo, Punta Mujeres, or Playa Blanca, the waiter tells you: "Today we have this fish of the day".
"Fresh" is the most important term when ordering fish. The Lanzarote clientele usually opts for a fresh specimen of either: parrotfish (la vieja) or tuna. It should also be noted that tuna is seasonal, while la vieja is a fish that can be found throughout the year.
There are several ways to prepare it, but la vieja, for example, is usually roasted with a little garlic and parsley, which is also known as "a la espalda” style. It can also be served fried, or simply grilled with a little oil.
As for tuna, it is very common to see it "encebollado" (with onions) or baked. It is prepared by making a sauce fundamentally based on onions, while the tuna is roasted separately. By the way, tuna is a fish that burns very easily, so just a few seconds "round and round" are enough for it to be just right.
Another delicacy of Lanzarote are the limpets. The most common recipe for preparing limpets is, without a doubt, one of the simplest in the world of gastronomy. You only need: olive oil, lemon and green mojo.
The limpets are placed on the pan, with the shell touching the base, you fry them for just a few seconds, and then add a bit of lemon and green mojo. If you did not put enough lemon, you ca always add more later.
As its name suggests, this is a broth in which the presence of millet predominates, although it is also common to see other legumes such as chickpeas or wheat inside, along with potatoes. In Lanzarote,unlike in the other Canary islands, it also includes pork meat and ribs. It is, without a doubt, one of those fundamental dishes to enjoy in Lanzarote, especially in the winter.
To prepare it, you have to put the millet grains to soak the night before, so that they soften and achieve the desired texture. The next day, cook the pork meat and ribs, cut them into small pieces and leave them over the fire for fifteen minutes.
After this first step, place the chickpeas, millet, potatoes, garlic, red onion, saffron, bay leaf, coriander, and salt in a large pot. Let it cook for half an hour, once the potatoes are cooked, the dish is ready.