Mountain Snails/Caracoles a la Montañesa
Very typical in the Basque Country and Cantabria, caracoles a la montañesa (snails, mountain style) mark the arrival of Christmas, along with turrones, polvorones, and other typical sweets. They are a key part of Christmas Eve, containing the characteristic flavors of both regions: sausage, chili, and Biscayan sauce.
Ingredients
- 1 kg land snails
- 1 onions chopped
- 2 cloves of garlic
- 1 red pepper chopped
- 1 boiled egg chopped
- 1 tomato chopped
- 50 gr nuts
- 100 gr chorizo sliced
- 100 gr ham sliced
- bay leaf
- black pepper
- 1 glass brandy
- olive oil
Instructions
- Before cooking the snails make sure to wash them thoroughly to get rid of any impurities.
- Blanch the snails by simmering them briefly and changing the cooking water twice. This will remove the unwanted slime they produce. On the third change of water cook for 15 minutes until well done.
- Heat up some olive oil and add the chopped onion and simmer along with a bay leaf.
- Fry the chopped red pepper until soft and add the glass of brandy, cooking until the alcohol burns off.
- Stir in the diced tomato and stir until it becomes a smooth, well-combined sauce.
- Add in the blanched snails, bring to a simmer and cook for about 20 minutes to meld the flavors.
- In a separate pan fry the garlic, ham and chorizo in a splash of olive oil and combine it with the snails. Throw in the nuts and boiled egg and let it simmer for a couple of minutes. Taste, salt, and serve.
- This is one of the many ancestral dishes that look better overnight, so we get snails to take all the flavor of the sauce.
- Either way you will definitely enjoy this delicious traditional Spanish dish!
Notes
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