Caracoles a La Llauna

Ingredients

Snails

1 pound, cleaned

Olive oil

3 tablespoons

Garlic

4 cloves, minced

White wine

1 cup

Tomato sauce

1 cup

Paprika

1 tablespoon

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Fresh parsley

1/4 cup, chopped (for garnish)

Instructions

1. Begin by thoroughly cleaning the snails to remove any dirt or debris. Rinse them under cold water and set aside.
2. In a large pot, bring water to a boil. Add the cleaned snails and blanch them for 5 minutes. Drain and set aside to cool.
3. In a large skillet or pan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes, taking care not to burn it.
4. Add the blanched snails to the pan and cook for an additional 5 minutes, stirring occasionally to coat them in the garlic oil.
5. Pour in the white wine, allowing it to simmer for 2 minutes to cook off some of the alcohol.
6. Stir in the tomato sauce, paprika, salt, and black pepper. Mix well to ensure the snails are evenly coated in the sauce.
7. Reduce the heat to low, cover the pan, and let it simmer for 1 hour, stirring occasionally to prevent sticking.
8. After 1 hour, remove the lid and cook for an additional 15 minutes to allow the sauce to thicken and intensify in flavor.
9. Before serving, sprinkle the chopped parsley over the top to add a fresh touch and color.
10. Serve hot as an appetizer or main dish, accompanied by crusty bread to soak up the delicious sauce.