Tapa Caracoles with Garlic and Parsley Sauce

Ingredients

• 500g (1.1 lb) snails, cleaned and cooked 500g (1.1 lb) snails, cleaned and cooked
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1/4 cup fresh parsley, finely chopped 1/4 cup fresh parsley, finely chopped
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon butter 1 tablespoon butter
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional) 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 10g, 3g
• Carbohydrates (total, sugars): 5g, 0g
• Protein: 18g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   In a large skillet, heat the olive oil and butter over medium heat.
2. 2.
   Add the minced garlic and sauté until fragrant.
3. 3.
   Add the cooked snails to the skillet and cook for 2-3 minutes, stirring occasionally.
4. 4.
   Sprinkle the paprika and cayenne pepper (if using) over the snails and mix well.
5. 5.
   Season with salt and pepper to taste.
6. 6.
   Stir in the chopped parsley and cook for an additional 2 minutes.
7. 7.
   Remove from heat and let the flavors meld for a few minutes before serving.
8. 8.
   Serve the Tapa Caracoles hot as a tapa or appetizer.

Treat your ingredients with care...

• Snails — Ensure that the snails are thoroughly cleaned before cooking. If using fresh snails, follow the cleaning instructions provided by your supplier. If using canned snails, rinse them well under cold water to remove any excess brine.

Tips & Tricks

• If you can't find fresh snails, you can use canned snails as a convenient alternative.
• Adjust the amount of garlic and parsley according to your taste preferences.
• For an extra kick of heat, add a pinch of cayenne pepper to the sauce.
• Serve the Tapa Caracoles with crusty bread to soak up the delicious sauce.
• Pair this dish with a glass of Spanish red wine for an authentic experience.

Serving advice

Serve the Tapa Caracoles as a tapa or appetizer, accompanied by slices of crusty bread. Garnish with a sprinkle of fresh parsley for an added touch of freshness.

Presentation advice

Arrange the snails in a shallow serving dish, drizzle the garlic and parsley sauce over them, and garnish with a sprig of fresh parsley. Serve with small forks or toothpicks for easy enjoyment.