Caracoles a la Madrileña

Ingredients

Salt

to taste

Pepper

to taste

Olive oil

2 tablespoons

White wine

1 cup

Bay leaves

2

Paprika

1 teaspoon

Garlic

3 cloves, minced

Onion

1, chopped

Chorizo

200g, sliced

Snails

1kg, cleaned and prepared

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the slices of chorizo and cook until they are browned on both sides. Once done, remove the chorizo from the pot and set it aside for later.
3. In the same pot, add the chopped onion and minced garlic. Cook these until the onion becomes translucent and the garlic is aromatic.
4. Stir the paprika, bay leaves, and snails into the pot. Mix everything together well to ensure the snails are evenly coated with the spices.
5. Pour the white wine into the pot. Bring the mixture to a simmer.
6. Cover the pot and let it simmer for about 2 hours. Check occasionally to ensure the snails are becoming tender.
7. Once the snails are cooked to your liking, stir the cooked chorizo back into the pot. Season the stew with salt and pepper to taste.
8. Serve the Caracoles a la Madrileña hot, ideally with a side of crusty bread to soak up the flavorful broth. Enjoy!