Like a giant oak leaf, it grows on the coasts of Galicia and can measure 1.5 m. Rich in calcium, iodine, proteins and fibre, it is one of the most appropriate for eating raw in salads, and for starting to cook with seaweed, due to its great versatility: in soups, rice, with other vegetables, in the oven, simply boiled, in empanadas fillings, etc.
Wild Atlantic seaweed, deep water and fine taste. Rich in highly digestible proteins, mineral salts (exceptional contribution of calcium), magnesium, phosphorus, iodine and fiber.
How can we consume it?
- Raw: Chop and soak for 15 minutes, clean if there are shells and add to the salad.
- Cooked: Boil for 20 minutes with soup, vegetables, potatoes, rice, oats, millet, polenta, semolina, etc.
- Sofrita: With onions for pasta, empanadas, pizzas, quiches, etc.
- Steamed: Delicious as an accompaniment to vegetables.
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