Colombian-Style Stuffed Snails

Ingredients

In this Colombian adaptation, the traditional Italian Chiocciole a picchi pacchi is transformed by incorporating Colombian ingredients and flavors. The original dish typically features snails stuffed with a mixture of breadcrumbs, garlic, parsley, and Parmesan cheese, baked in a tomato sauce. In the Colombian version, the stuffing is enhanced with chorizo, plantains, and cilantro, and the tomato sauce is infused with Colombian spices for a unique twist. We alse have the original recipe for Chiocciole a picchi pacchi, so you can check it out.

• 24 snails 24 snails
• 1 cup (200g) chorizo, finely chopped 1 cup (200g) chorizo, finely chopped
• 1 ripe plantain, diced 1 ripe plantain, diced
• 1/4 cup (15g) fresh cilantro, chopped 1/4 cup (15g) fresh cilantro, chopped
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 25g, 10g
• Protein: 15g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the onion, garlic, and red bell pepper, and sauté until softened.
3. 3.
   Add the chorizo and cook until browned and cooked through.
4. 4.
   Stir in the diced plantain and cook for an additional 2 minutes.
5. 5.
   Remove the skillet from heat and stir in the chopped cilantro.
6. 6.
   Carefully stuff each snail with the chorizo and plantain mixture.
7. 7.
   In a separate saucepan, combine the diced tomatoes, ground cumin, paprika, salt, and pepper. Simmer for 10 minutes.
8. 8.
   Place the stuffed snails in a baking dish and pour the tomato sauce over them.
9. 9.
   Cover the baking dish with foil and bake for 20 minutes.
10. 10.
    Remove the foil and bake for an additional 10 minutes, or until the snails are heated through and the sauce is bubbling.
11. 11.
    Serve hot and enjoy!

Treat your ingredients with care...

• Chorizo — Make sure to use a good quality chorizo for the best flavor. If you prefer a milder taste, you can opt for a less spicy variety.
• Plantain — Choose a ripe plantain that is slightly soft to the touch. This will ensure a sweet and creamy texture when cooked.

Tips & Tricks

• If you can't find fresh snails, you can use canned snails as a substitute.
• Serve the Colombian-Style Stuffed Snails with a side of rice or crusty bread to soak up the delicious sauce.
• For an extra kick of heat, add a pinch of cayenne pepper to the tomato sauce.
• If you prefer a smoother sauce, you can blend the tomato mixture before pouring it over the snails.
• Garnish the dish with additional fresh cilantro for a burst of freshness.

Serving advice

Serve the Colombian-Style Stuffed Snails as a main course accompanied by rice or crusty bread. The snails can be enjoyed on their own or with a side of salad for a complete and satisfying meal.

Presentation advice

Arrange the stuffed snails on a platter, drizzle some of the tomato sauce over them, and garnish with fresh cilantro leaves. The vibrant colors of the dish will make it visually appealing and enticing to eat.