Gastronomy is one of the virtues of the archipelago, and although there are typical dishes that encompass the eight islands, such as the quintessential dish of wrinkled potatoes with mojo sauce, each of them has its idiosyncrasies and gastronomic differences that are worth mentioning.
In Lanzarote you can enjoy the Canarian gastronomy, but there are dishes such as "millo" broth, fresh fish or grilled limpets that are delicacies that, if you travel to the island, you have to try yes or yes.
Fresh fish "of the day"
It is common for restaurants in Lanzarote, especially in coastal areas such as El Golfo, Punta Mujeres, or Playa Blanca, for the waiter to tell you the typical phrase: "Today we have this fish of the day."
The term "fresh" is what is most claimed in a restaurant. Customers usually opt for two fish in that state: The Vieja or the Tuna. It should also be noted that tuna is seasonal, while the Vieja is a fish that is present in these things throughout the year.
Ways to prepare it? There are several, but the Vieja, for example, is usually roasted with a little garlic and parsley, which is also known as the "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 "stewed with onions" or baked. It is prepared by making a stir-fry to taste, but with the fundamental presence of onion, while the tuna is roasted in a separate container. Eye! Tuna is a fish that burns very easily, with a few seconds "back and forth" are enough to make it just right.
Grilled limpets
Another delicacy of Lanzarote, and that angers many when it is not harvesting season, are limpets. These mollusks are usually seen on a frying pan on the tables of the island's restaurants.
The method of preparation of limpets may be, without a doubt, one of the simplest in the world of gastronomy. You only need: oil, lemon and green mojo.
The limpets are placed in the pan, with the shell touching the base, and fried for only a few seconds, at which time the lemon and green mojo are added. If you fall short of lemon, you can always add a little later.
"Millo" broth
As its name suggests, it is a broth in which the presence of "millo" predominates, although it is also common to see other legumes such as chickpeas or wheat inside, along with potatoes. However, in Lanzarote there is a characteristic that is not found in other islands, and that is that it also contains pork and rib meat. It is, without a doubt, one of those fundamental dishes to enjoy in Lanzarote, especially in winter.
To be able to do it, you have to leave the "millo" grains soaking the night before, so that they soften and get the desired texture. The next day, the pork is stewed with the ribs, which are cut into small pieces and will be on the fire for fifteen minutes.
After this first step, put the chickpeas, "millo", potatoes, garlic, red onion, saffron, bay leaf, cilantro, and salt in a large pot. Now it only remains to cook for half an hour, and it will be once the potato is cooked when we know that the dish is ready.
Spoon food, as they usually say, which has always been present in the houses of Lanzarote. And it is also a traditional dish in family and friends' "tenderetes", a fundamental food in Canarian culture.
