Grilled Caragols with Catalan Herb Sauce

Ingredients

• 500g (1.1 lb) fresh caragols (snails) 500g (1.1 lb) fresh caragols (snails)
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon fresh parsley, finely chopped 1 tablespoon fresh parsley, finely chopped
• 1 teaspoon fresh thyme leaves 1 teaspoon fresh thyme leaves
• 1 teaspoon fresh rosemary, finely chopped 1 teaspoon fresh rosemary, finely chopped
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 5g, 0g
• Protein: 18g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   Clean the caragols thoroughly by rinsing them in cold water and removing any dirt or debris.
2. 2.
   In a small bowl, combine the olive oil, minced garlic, chopped parsley, thyme leaves, rosemary, lemon juice, salt, and pepper. Mix well to create the herb sauce.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Place the cleaned caragols on the grill and cook for about 5-7 minutes, turning occasionally, until they are heated through and slightly charred.
5. 5.
   Remove the caragols from the grill and transfer them to a serving platter.
6. 6.
   Drizzle the herb sauce over the grilled caragols, ensuring they are well coated.
7. 7.
   Serve immediately and enjoy the flavors of Catalonia!

Treat your ingredients with care...

• Caragols (snails) — Ensure that the caragols are thoroughly cleaned before grilling to remove any dirt or debris. It is important to source fresh and high-quality snails for the best flavor.

Tips & Tricks

• If fresh caragols are not available, you can use canned snails as a substitute. Just make sure to drain and rinse them before grilling.
• For an extra kick of flavor, add a pinch of smoked paprika to the herb sauce.
• Serve the grilled caragols with crusty bread to soak up the delicious herb sauce.
• If you prefer a spicier sauce, add a dash of hot sauce or chili flakes to the herb sauce.
• Experiment with different herbs in the sauce, such as mint or basil, to create your own unique flavor profile.

Serving advice

Serve the Grilled Caragols as an appetizer or as part of a tapas spread. Garnish with fresh parsley leaves for an added touch of freshness.

Presentation advice

Arrange the grilled caragols on a rustic wooden platter and drizzle the herb sauce over them. Sprinkle some additional chopped herbs on top for a pop of color. Serve with a side of crusty bread and lemon wedges for squeezing over the snails.