Moroccan-style Escargot

Ingredients

In this Moroccan adaptation of tapa caracoles, the dish takes on a distinct North African twist. The original Spanish dish is typically prepared with a garlic and parsley sauce, while the Moroccan version incorporates a blend of aromatic spices like cumin, coriander, cinnamon, and paprika. The addition of honey lends a touch of sweetness to the tomato-based sauce, creating a unique flavor profile that is characteristic of Moroccan cuisine. We alse have the original recipe for Tapa caracoles, so you can check it out.

• 500g (1.1 lb) snails, cleaned and cooked 500g (1.1 lb) snails, cleaned and cooked
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 1 tablespoon honey 1 tablespoon honey
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 18g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pan over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the ground cumin, ground coriander, paprika, and ground cinnamon to the pan. Stir well to coat the onions and garlic with the spices.
3. 3.
   Pour in the canned diced tomatoes and honey. Season with salt and pepper to taste. Stir to combine all the ingredients.
4. 4.
   Reduce the heat to low and simmer the sauce for about 10 minutes, allowing the flavors to meld together.
5. 5.
   Add the cooked snails to the sauce and gently stir to coat them evenly. Cook for an additional 5 minutes to heat the snails through.
6. 6.
   Remove from heat and garnish with fresh cilantro or parsley.
7. 7.
   Serve the Moroccan-style Escargot hot as a tapa or appetizer.

Treat your ingredients with care...

• Snails — Ensure that the snails are thoroughly cleaned and cooked according to package instructions before adding them to the dish. This will ensure their tenderness and safety for consumption.

Tips & Tricks

• If you can't find cooked snails, you can use canned snails instead. Just make sure to drain and rinse them before adding to the dish.
• Adjust the spice levels according to your preference. Add more paprika for a spicier kick or increase the cinnamon for a warmer flavor.
• Serve the Moroccan-style Escargot with crusty bread to soak up the delicious sauce.
• For an extra burst of flavor, squeeze some fresh lemon juice over the dish before serving.
• If you prefer a smoother sauce, you can blend the tomato mixture before adding the snails.

Serving advice

Moroccan-style Escargot is best served as a tapa or appetizer. Arrange the snails on a platter and drizzle some of the sauce over them. Garnish with fresh cilantro or parsley for a pop of color. Serve with toothpicks or small forks for easy enjoyment.

Presentation advice

To elevate the presentation of Moroccan-style Escargot, serve it in individual ceramic or clay dishes. Sprinkle some additional ground spices on top for a touch of elegance. Place a sprig of fresh herbs on each dish for a visually appealing presentation.