Dish

Caracoles a la andaluza

Caracoles a la andaluza is made by boiling snails in water with garlic, bay leaves, and other spices. Once cooked, the snails are removed from their shells and served with a tomato-based sauce. This dish is popular in Andalusia, a region in southern Spain.

European cuisine› Mediterranean cuisine› Spanish cuisine

Snail Dish

Origins and history

Caracoles a la andaluza has its origins in Andalusia, where it is a popular main course. It is often served in restaurants, and is enjoyed by locals and tourists alike.

Dietary considerations

This dish is not suitable for vegetarians or vegans. It may also contain allergens such as shellfish and garlic.

Variations

There are many variations of caracoles a la andaluza, with different spices and sauces used to flavor the dish. Some recipes call for the addition of chorizo or other meats.

Presentation and garnishing

Caracoles a la andaluza is typically presented in a large dish or bowl, with the snails arranged in a circular pattern. The sauce is poured over the top, and the dish is garnished with fresh herbs or spices.