Casa Amadeo Los Caracoles Recipe – Spanish Special
Caracoles (Spanish-style snails) feature tender snails simmered in a flavorful broth infused with garlic, chorizo, and meat-rich stock. A beloved Madrid tapas specialty, often served piping hot in earthenware, this savory dish delivers a bold and comforting taste that captures the heart of traditional Spanish cuisine.
- Prep Time30 min
- Cook Time1 hr 30 min
- Total Time2 hr
Casa Amadeo Los Caracoles Ingredients:
- 1 kg snails (cleaned and prepared)
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 2 tomatoes, chopped
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1/2 cup dry white wine
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 bay leaf
- Salt and pepper to taste
- Chopped parsley for garnish
Prepare the Snails:
Ensure the snails are cleaned thoroughly, removing any dirt or impurities.
If using fresh snails, blanch them in boiling water for a few minutes, then rinse and drain.
Cooking:
Heat olive oil in a large pot or cazuela over medium heat.
Add chopped onion and sauté until translucent.
Stir in minced garlic and cook for another minute until fragrant.
Add chopped tomatoes, diced bell peppers, smoked paprika, ground cumin, bay leaf, salt, and pepper. Cook for about 5 minutes until the vegetables start to soften.
Pour in the white wine and let it simmer for 5 minutes to reduce slightly.
Add the cleaned snails to the pot, stirring to coat them in the sauce.
Cover the pot and simmer over low heat for about 1 hour, stirring occasionally, until the snails are tender.
Final Touches:
Adjust seasoning with salt and pepper if needed.
Remove the bay leaf before serving.
Garnish with chopped parsley.
Serving:
Serve hot, accompanied by crusty bread to soak up the delicious sauce.
Recipe Notes:
Thoroughly clean snails to remove any grit before cooking.
Prepare a broth with garlic, meat stock, chorizo, and a pepper for a subtle kick.
Simmer snails slowly to absorb the aromatic flavors and achieve tender texture.
Serve hot, in clay or rustic bowls to preserve warmth and enhance presentation.
Accompany with crusty bread to soak up the rich, flavorful broth.
