Galician spatulas, scientifically known as Venus verrucosa, are a culinary treasure from the Rías Baixas. This mollusk, also called moelo clam or bolo clam in other regions of the peninsula, has unique characteristics that make it a prized delicacy. Its flesh is firm and tough, with an intense taste of the sea that evokes freshness and authenticity. The best way to enjoy them is in a skillet or steamed; however, the most traditional and recommended method is to carefully open them with a knife, adding a few drops of lemon to enhance their delicious flavor. It is important to note that their preparation requires attention, as overcooking can make their flesh tough and chewy. These spatulas are larger than cockles, measuring between 5 and 7 cm, compared to cockles which usually measure between 3 and 4 cm. The difference in their shape and color is also striking: their exterior may present a brownish-yellow tinged with red with deep, sharp striations. With a total of 10 to 15 pieces per kilo, they are ready to enrich any seafood recipe from Spanish cuisine.