Portugal · Portugal

Caracois (Portuguese Spiced Snails)

Name: Caracois (Portuguese Spiced Snails)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Portugal
Ingredients: snails, cleaned 700 g; onion, sliced 100 g; garlic cloves 15 g; tomatoes, chopped 200 g; chili pepper 1 pieces; bay leaf 1 pieces; dried oregano 3 g; white wine 80 ml; olive oil 40 ml; fine salt 5 g; parsley, chopped 10 g; lemon wedges 4 pieces

Snails simmered in a tomato, onion and chili broth scented with bay and oregano.

50 minutes · 4 servings · Moderate

Caracois are the snails of long Portuguese summer evenings, boiled in a seasoned broth with bay and oregano and served cold in their shells. Their popularity rises as the nights get hotter, which makes sense once you count the shell work involved. Slipping them out with a toothpick is the usual method, and the broth gets drunk afterwards like a soup.

Ingredients

snails, cleaned700 g
onion, sliced100 g
garlic cloves15 g
tomatoes, chopped200 g
chili pepper1 pieces
bay leaf1 pieces
dried oregano3 g
white wine80 ml
olive oil40 ml
fine salt5 g
parsley, chopped10 g
lemon wedges4 pieces

Directions

1
Sauté onion and garlic in olive oil 4 minutes.
2
Add tomato, chili, bay, oregano, wine and salt; simmer 6 minutes.
3
Add snails; simmer 15 minutes until tender.
4
Top with parsley; serve with lemon.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content