Dish

Caragols

Caragols 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 Catalonia, a region in northeastern Spain.

European cuisine› Mediterranean cuisine› Spanish cuisine› Catalan cuisine

Snail Dish

Origins and history

Caragols has its origins in Catalonia, 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 caragols, with different spices and sauces used to flavor the dish. Some recipes call for the addition of chorizo or other meats.

Presentation and garnishing

Caragols 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.

Tips & Tricks

To make the dish spicier, add more chili flakes or hot sauce to the sauce. If you are serving this dish to guests, provide small forks or picks to help them remove the snails from their shells.

Side-dishes

Caragols is often served with bread or rice. Some traditional side dishes include escalivada (roasted vegetables) and pa amb tomàquet (bread with tomato).