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Large in size and brown in colour, it lives at an average depth of 12m. Particularly rich in alginic acid, with a fleshy consistency, it is used in cooking to add flavour or as an additional vegetable. Its glutamic acid softens legumes. It has a satiating effect and is rich in minerals, especially calcium and magnesium.
How can it be eaten?
Oven: Bake in the oven for 5 minutes at 200ºC beforehand without soaking, or place in a very hot frying pan. For soups, vegetables, stews, omelettes, pies...
Cooked: 20 minutes in a pressure cooker or in boiling water for 1 hour, together with pulses (lentils, chickpeas, etc...)
How can it be eaten?
Oven: Bake in the oven for 5 minutes at 200ºC beforehand without soaking, or place in a very hot frying pan. For soups, vegetables, stews, omelettes, pies...
Cooked: 20 minutes in a pressure cooker or in boiling water for 1 hour, together with pulses (lentils, chickpeas, etc...)
