Teresa's Recipes
Caracoles a La Sevillana
Indulge in the rich and aromatic flavors of Caracoles a La Sevillana, a traditional snail stew hailing from the sun-drenched streets of Seville, Spain. This delightful tapa showcases tender snails simmered in a savory tomato and wine sauce, infused with the warmth of paprika and a hint of cayenne pepper. It's a dish that brings the essence of Andalusian cuisine to your table, perfect for sharing with friends and family, paired with crusty bread to soak up every last drop of the flavorful sauce. A true delicacy, Caracoles a La Sevillana connects you to the vibrant culinary history of Seville, where snails are celebrated as a prized ingredient in local gastronomy.
Ingredients
- 3 tablespoons Olive oil
- 1 teaspoon, or to taste Salt
- 4 cups Water
- 1 cup White wine
- 1/2 teaspoon Cayenne pepper
- 1 tablespoon Paprika
- 1 large, chopped Tomato
- 1 medium, chopped Green pepper
- 4 cloves, minced Garlic
- 1 medium, chopped Onion
- 2 cups, cleaned and prepped Snails
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 2 hours 15 minutes
- Calories: 280
- Fat: 14g
- Carbs: 30g
- Protein: 8g
- Sodium: 600mg
- Sugar: 3g
Instructions
- Start by thoroughly cleaning the snails under running water to remove any dirt or grit.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, chopped green pepper, and chopped tomato. Sauté until the vegetables are soft and fragrant, about 5-7 minutes.
- Stir in the paprika and cayenne pepper, allowing the spices to bloom for about a minute.
- Add the cleaned snails to the pot, stirring gently to coat them in the aromatic vegetable and spice mixture.
- Pour in the white wine and bring the mixture to a gentle simmer. Cook for 10 minutes to let the flavors meld.
- Add the water and salt to the pot. Increase the heat to bring the stew to a boil, then reduce the heat and simmer uncovered for 2 hours, or until the snails are tender and the sauce has thickened.
- Serve the Caracoles a La Sevillana hot, accompanied by plenty of crusty bread to soak up the delicious sauce.
Tips
- For a richer flavor, consider adding a bay leaf or a sprig of thyme during the simmering process.
- If snails are not available, you can substitute with mushrooms for a vegetarian option.
- Pair this dish with a chilled glass of Spanish white wine, such as Albariño, for an authentic experience.