To begin, bring 2 litres of water to a vigorous boil in a large pot over high heat. Add the coarse sea salt and bay leaves, creating a briny cooking base that enhances the percebes’ natural ocean flavour.

While the water heats, gently rinse the percebes under cold running water to remove any sand or debris. Avoid soaking them, as they can lose flavour. Set them aside once clean, ready for quick cooking.

Once the water has reached a rolling boil, carefully add the percebes to the pot. Submerge them fully but avoid overcrowding, so each piece cooks evenly.

Allow the percebes to boil for just 1-2 minutes. Watch closely, overcooking can make them tough and chewy. The percebes should turn a light pinkish hue and be fragrant with the aroma of the sea.

Using a slotted spoon, carefully remove the percebes from the pot. Place them on a plate lined with a clean kitchen towel to drain any excess water, ensuring they’re warm yet not overly wet when served.

Arrange the percebes on a serving platter immediately, as they’re best enjoyed warm. A rustic presentation with their natural texture on display captures the essence of this delicacy.

Serve the percebes with lemon wedges on the side for a subtle acidic touch. Traditionally, they are eaten by gently twisting and pulling the skin to reveal the tender meat inside. Enjoy them plain to savour their unique briny flavour, paying homage to Spain’s coastal heritage.