Classic snack where they exist, stewed snails have been for years the inhabitants of hundreds of bars of our country. Madrid-style, Basque-style, the classic llauna preparation, typical of Catalonia, or the one we present to you today, with Andalusian-style snails, the paths of these gastropods in our kitchen have been abundant.
Gastronomic pleasure or declared phobia, it is true that stewed snails generate likes and dislikes at the same time. Without believing in half measures, these types of dishes can only be loved or hated, but with recipes like today’s we invite you to dare to give them a try.
Also, let’s from already cooked and preserved snails, so they are perfectly clean and will come in handy to save you some of the work of purging them. From there, the march is put by a typically Andalusian dressing where spices and aromatics are going to be in charge of giving the recipe the singing voice.
Cheap, easier than it seems and one of those that do not leave you indifferent, the mystery of this recipe is in know how much bread you will need to not leave a drop of the sauce in the pot Fiance.
We chop the onion in paisana in a small way so that it cooks quickly and the sauce is as thin as possible. We do the same with the garlic cloves, also finely chopped.
Add a splash of olive oil to a saucepan and when it comes to temperature we start to poach the onion, leaving it transparent and not take color. Add the garlic and cook them together until they are stewed, but without toasting.
Add the tomato sauce, add the spices, the Sherry vinegar and the vegetable broth (we can also use water), stir to integrate well and let cook over medium heat for five minutes for the flavors to mingle.
While the sauce sets, we clean the snails. Enough that let’s drain them over a colander in the sinkwashing them with a little cold water and rubbing lightly so that they lose all the government liquid.
We drain them well making sure there is no water left and add them to our pan, where we are going to cook them for five 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
What to accompany the Andalusian snails with
Really the best dance partner of these snails is have a toothpick handy to go rescuing them from their shellsproviding us in the other hand with a good bread —with an intense crumb— to soak up the sauce abundantly.
Ideal as an aperitif At any time of the year, perhaps the most recommended drink to escort these snails is a very cold beer or, if we prefer, a good wine from the Marco de Jerez, such as a fino or a manzanilla from Sanlúcar.
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