First cousins of the snailsgroupers are really another type of gastropod that in this case tend to occur more frequently in rainfed crops, unlike what happens with snails, which tend to be in more humid and shaded areas, such as orchards, rivers and streams .
Also smaller in size, with a white shell with some brown stripes and tender, whitish meat, Cabrillas are very typical of Andalusian cuisineespecially from Seville tapas, where mint is usually used in this type of preparation.
Today we are going to make some goats in tomato sauce, but remember that you can make your stewed goats, in a spicy sauce, in the form of a stew or add a little fried bread to the sauce to fatten it up and give it more flavor. In any case, this very typical recipe from Cádiz and Seville is perfect for having a good bread on hand and dipping sauce at will.
To facilitate the task, in addition to these snails in sauce, what we are going to use are already canned cooked snails, which are much easier to find and will also allow us to save ourselves the step of purging and washing the whitecaps, which is one of the most complex parts of the production.
Chop the vegetables in paisana. Poach them for 15 minutes over low heat and add the spices and cook 1 more minute. Add the alcohols and evaporate.
Add the tomato sauce with the spices and broth or water. Cook for 5 minutes and season with salt. Add the snails and cook for 5 minutes over low heat.
BRA Prior- Low Saucepan with Glass Lid and Silicone Handles, Suitable for All Types of Cookers Including Induction and Oven, Color Black, 28 cm
With what to accompany the whitecaps in tomato sauce
In the same way as Andalusian-style snails, Madrid-style snails or snails in Biscayan sauce, this preparation can work both as an appetizer or a tapa as well as a second course, we can even add a little white rice or some other cooked potato to make better use of the sauce.
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