Andalusian-style Snails

Ingredients

• 500g (1.1 lb) snails, cleaned and prepared 500g (1.1 lb) snails, cleaned and prepared
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1/2 teaspoon chili flakes 1/2 teaspoon chili flakes
• 1 bay leaf 1 bay leaf
• 1 sprig of thyme 1 sprig of thyme
• 1 sprig of rosemary 1 sprig of rosemary
• Zest of 1 lemon Zest of 1 lemon
• 250ml (1 cup) chicken or vegetable broth 250ml (1 cup) chicken or vegetable broth
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 12g (Saturated Fat: 2g)
• Carbohydrates: 10g (Sugars: 2g)
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Stir in the smoked paprika, chili flakes, bay leaf, thyme, rosemary, and lemon zest. Cook for another minute to release the aromas.
3. 3.
   Add the cleaned snails to the pot and pour in the chicken or vegetable broth. Season with salt and pepper to taste.
4. 4.
   Reduce the heat to low, cover the pot, and simmer for 1 hour, allowing the flavors to meld together and the snails to become tender.
5. 5.
   Remove the bay leaf, thyme, and rosemary sprigs before serving.
6. 6.
   Serve the Andalusian-style snails hot, accompanied by crusty bread to soak up the flavorful broth.

Treat your ingredients with care...

• Snails — Ensure that the snails are thoroughly cleaned and prepared according to the package instructions before using them in the recipe. This will help remove any grit or impurities and ensure a pleasant texture.

Tips & Tricks

• If you prefer a spicier kick, increase the amount of chili flakes according to your taste.
• Serve the Andalusian-style snails with a squeeze of fresh lemon juice for an extra burst of citrus flavor.
• For a heartier meal, serve the snails over a bed of cooked rice or with a side of roasted potatoes.

Serving advice

Serve the Andalusian-style snails as a tapa alongside other Spanish dishes, or as a main course accompanied by a fresh green salad.

Presentation advice

Garnish the dish with a sprinkle of fresh parsley or a drizzle of extra virgin olive oil to add a touch of color and enhance the visual appeal.